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Tagine of Fish Boulettes

Tagine of Fish Boulettes

Recipe by Peta Mathias

Tagine of Fish Boulettes

Serves 6

Boulettes: (makes approximately 60 little boulettes) 
1kg fresh kingfish or kahawai fillets, cubed
Freshly ground black pepper
1 tsp sea salt
½ tsp ground ginger
½ tsp La Chinata hot smoked paprika
½ tsp cumin powder
¼ cup parsley, chopped
¼ cup fresh coriander, chopped
1 small onion, finely diced
½ cup cooked long grain white rice or breadcrumbs
4 Tbsp lemon juice

Mince fish in a food processor. Transfer to a bowl and mix in all other ingredients. With wet hands, form into little balls and set aside.

Sauce:
2 Tbsp extra virgin olive oil  (EVO)
1 small onion, diced
1kg ripe tomatoes, chopped
1 fresh green capsicum, diced
½ cup celery leaves, chopped
2 Tbsp Italian parsley, chopped
2 cloves garlic, chopped
Sea salt and freshly ground black pepper
1 tsp cumin powder
1 tsp La Chinata hot smoked paprika
4 pinches Gohar saffron tips , soaked in 1 cup boiling water for half an hour

In a large saucepan or tagine dish, heat the EVO and sauté onions until golden. Add all the other sauce ingredients, including the water the saffron has been soaking in. Simmer for half an hour until everything is soft.

Add the fish balls and poach in the sauce for 10 minutes.

To serve:
Losada gordal olives
Lemon wedges
Wild Wheat ciabatta

Serve in shallow bowls garnished with olives, lemon wedges and chunks of bread.

 

Sabato


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