Moroccan Fish Balls

1/4 cup olive oil

1 large onion, finely chopped

4 garlic cloves, minced

1 red bell pepper, seeded and chopped

1 15oz can of tomato purée

1 15oz can of cherry tomatoes or chopped tomatoes

2 tsp salt

1 tbsp sweet paprika

1 tsp hot paprika

1 tsp cumin

2 dried chilis

1/2 cup sliced green olives, rinsed

1 preserved lemon, skin only, minced or juice of one lemon

Fish

5 pounds white fish, or a mix of salmon and white fish

5 slices of lox, optional

1 large onion

6 cloves garlic, grated or minced

3 eggs

1 tsp mace, optional

1 tbsp salt

1 tsp pepper

1/4 cup lemon juice

1/2 cup matzah meal

1/2 cup finely minced parsley

For Poaching

115oz can of tomato sauce

1 tsp salt

In a large pot, warm oil over medium high heat. Lower the heat and add the onions and sauté for about 5 minutes until soft and translucent.

Add the garlic and peppers and continue to sauté until softened.

Add the tomato purée, cherry tomatoes, salt, paprika, cumin, chilis, olives and preserved lemon and stir well.

Cover pot and simmer over low heat. Grind the fish and lox in the food processor and transfer to a large bowl.

Grate the onion. Squeeze out the liquid and add to the fish.

Add the garlic, eggs, mace, salt and pepper, lemon juice, matzah meal and parsley and mix until well combined.

Fill a large pot with water to the half way mark and bring to a boil. Add the tomato sauce and salt and stir well.

Form the fish mixture into golf ball size balls. Gently drop the fish balls into the broth and simmer over medium heat for 5 minutes.

Working in two batches, carefully remove the fish balls from the broth and gently dip into the tomato sauce.

Cover the pot and simmer over low heat for 15 minutes.