Ingredients Print

Check off ingredients as you go

Makes about 30 fish balls

• 500 g (1.1 lb) mixed ground white fish (whiting, cod, perch, meagre or sea bass, tuna…)
• 1 medium onion, blended in a food processor
• 1 clove garlic, halved and germ removed
• 1 large egg
• 1-2 Tbsp olive oil
• 1 tsp paprika (sweet)
• 1/2 tsp turmeric
• 3 Tbsp breadcrumbs or matzo meal
• 50 g (3 Tbsp) water (optional, depending on the consistency)
• Salt, pepper

For the Middle Eastern-style tomato sauce

• 2 Tbsp olive oil or neutral oil
• 1 large onion (180 g / 6 oz), finely sliced
• 1 red bell pepper, sliced or diced
• 1 tsp garlic powder or 1 clove garlic, crushed
• 1 Tbsp tomato paste
• 400 g (14 oz) crushed tomatoes or fine tomato pulp
• 250-280 ml (about 1 cup) water
• 2 Tbsp chopped fresh cilantro (coriander)
• 2 Tbsp chopped flat-leaf parsley
• 1 tsp paprika (sweet or hot, to taste)
• 1/4 tsp ground cumin
• 1/2 tsp turmeric
• 1 dried red chili (optional)
• Salt, pepper

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

Making the fish ball mixture

1. Blend the peeled, quartered onion, the halved and de-germed garlic, and the fish too if it isn’t ground very finely. Transfer everything to a large bowl and add the egg, breadcrumbs, oil and spices. You should get a mixture that’s smooth and really soft (without being runny) when you stir it with a spoon. Cover with plastic wrap and let it rest in the refrigerator.

Making the red sauce

2. In a Dutch oven or large pot, sauté the onion in the olive oil for 8 to 10 minutes, until it’s soft and lightly golden.

3. Add the red bell pepper and cook for 5 more minutes. Stir in the garlic, paprika, turmeric and cumin (and the dried chili, if using). Stir for a few seconds, then add the tomato paste and let it caramelize lightly for 1 minute. Pour in the crushed tomatoes and the water. Season with salt and pepper. Simmer uncovered for 20 minutes, until the peppers are very tender and the sauce has thickened slightly.

Cooking the fish balls

4. Shortly before the sauce is done, shape the mixture into walnut-sized balls, pressing them firmly between your palms so they’re nicely rounded and hold together during cooking without splitting open.

5. Add the fresh herbs, then gently lower the fish balls into the sauce. Cover and cook over low heat for 20 to 25 minutes. Gently turn the fish balls halfway through. Just before serving, add a small drizzle of olive oil and adjust the seasoning.

Serve in the sauce as a starter, or with bulgur, couscous, rice or chickpeas.

🐟 To learn more about fish in Israel, I’ve written a practical guide and a French-Hebrew fish glossary so you can find your way around and discover all the choices available to you!