Moroccan Fish balls

I don’t make this recipe too often although I grew up eating fish balls at least once a week and I do miss it. I made it a few times before and I’m always happy with the results. I remember my mother grinding the fish and the other ingredients with a manual grinder – no electrical grinder 20 years ago and I was always impressed how the best recipes come out from hard work in the kitchen. When I had a bite of the fish balls I felt like I was transported back to Morocco sitting in my mom s kitchens and watching her making this delicious dish. 

  • 2 pounds of flounder, cut and washed – makes sure to remove the bones 
  • One onion sliced
  • 1/4 cup of parsley 
  • Salt
  • Pepper 
  • Paprika 
  • All spice 
  • 6 tomatoes 
  • 2 garlic cloves minced
  • 1/4 cup of water 
  • 1 egg
  • 1 tbsp of olive oil 

In a food processor, grind the fish, onion and parsley. In a bowl mix the fish with the egg, salt, pepper and all spice. Prepare the sauce: in a large pan, heat up olive oil, add the garlic and tomatoes. Mash them and add the water. 

Add salt, pepper and paprika and mix. 

With wet hands, form balls and place them in the pan. Cover and cook on medium heat for 15-20min.