Ingredients

Check off ingredients as you go

For 60 fish balls

• 1kg (2.2 lbs) ground white fish mix (whiting, cod, perch, meagre, tuna…)
• 1 medium onion, blended
• 2 garlic cloves, halved and deveined
• 2 eggs
• 3 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 level teaspoon turmeric
• 5 tablespoons breadcrumbs or matzo meal
• 50g (3 tablespoons) water
• Salt, pepper

For the red sauce

• 2 cans (400g/14 oz each) crushed tomatoes or tomato puree
• 1 tablespoon neutral oil
• 2 red bell peppers
• 2 onions
• 1 teaspoon garlic powder or minced garlic clove
• 1 bunch fresh parsley
• 1/2 bunch fresh cilantro
• 1 dried red chili pepper
• 1 teaspoon paprika (sweet or spicy to taste)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparing the fish ball mixture

1. In a food processor, add the peeled and quartered onion and halved, deveined garlic. Transfer to a mixing bowl, then blend half of the cilantro and parsley bunches (including stems - that’s where the most flavor is) and add to the bowl. If your fish is in fillet form, add it to the processor and pulse quickly. If your fish is already ground, place it in the bowl with the blended mixture, then add the eggs, water, breadcrumbs, oil, salt, and pepper. You should get a homogeneous and really soft consistency (without being liquid) when mixed with a spoon. Cover with plastic wrap and refrigerate.

Preparing the red sauce

2. In a large pot, pour the tablespoon of neutral oil, add the sliced onions and minced garlic, and sweat until translucent. Add the tomatoes and continue cooking (over medium heat, 5 on induction) for about ten minutes.

3. Add the bell peppers, remaining chopped herbs, and a glass of water. Cover and simmer for 25 minutes at a gentle simmer.

Cooking the fish balls

4. Shortly before the sauce is done, form the fish balls to the size of a walnut, pressing them firmly in your palms so they have a nice round shape and hold together well during cooking without breaking apart.

5. Gently place them in the sauce (you can use a wooden spoon to help), add a small glass of water, and simmer again, covered, for 25 minutes.

Serve in the sauce as a starter or accompanied by bulgur, couscous, or chickpeas.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!