Fish Ball Tagine

Peta Mathias

Serves 6 people (makes approx 60 little fish balls)

For the fish balls

1kg kingfish or kahawai fillets
freshly ground black pepper
1t sea salt
1/2t ground ginger
1/2t paprika
1/2t cumin
1/4C parsley, chopped
1/4C fresh coriander, chopped
a small onion, finely diced
1/2C cooked rice or breadcrumbs
4T lemon juice

Cube fish and mince in a food processor.
Place in a bowl and stir in all other ingredients. With wet hands, form into little balls.

For the sauce

1 small onion, diced
2 tbsp olive oil
1kg ripe tomatoes, chopped
a capsicum, diced
1/2C celery leaves, chopped
2T chopped parsley, chopped

2 cloves garlic, chopped
sea salt and freshly ground black pepper
1t cumin
1t paprika
4 pinches of saffron, soaked in 1 cup boiling water for 30mins
Black olives and lemon wedges to garnish

In a large saucepan or tagine dish, sauté onions in olive oil till golden, then add all the other ingredients including the water the saffron has been soaking in. Simmer for 30 minutes, until everything is soft.
Gently poach the fish balls in the sauce for 10 mins.
Serve in shallow bowls with olives, lemon wedges and chunks of bread.

 

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