Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Maman’s Moroccan fish 

Recipe


5 pounds white fish (salmon or combine 1/2 salmon 1/2 white fish)
5 slices of lox(optional)
One onion
6 cloves garlic 
3 eggs
1 tsp mace (optional)
1 tablespoon salt
1 or 2 tsp White pepper
1/4cup lemon juice
4oz can of tomato sauce
1/2 cup matzah meal
1/2 cup minced parsley
Grind the fish and Lox in food processor. Grate onion and garlic combine with fish and rest of the ingredients in a large bowl until well blended. Make small ball Size if a golf ball. I free style on the sauce so no exact measurements sorry. 
Make sauce –
1/4 cup olive oil 2 large cans of tomato purée and 6 fresh tomatoes or canned whole. 2tsp salt 1Tbsp smoked paprika 1 tsp hot paprika. 4 minced garlic cloves. 1 cup green olives. 1/4 capers. 1 minced preserved lemon. Cook for an hour simmer. Until thick and delicious. Then splitting sauce into two large pots place the fish balls in one layer in each pot cover and simmer until firm. If they don’t all fit. Once they are cooked carefully transfer and leave some of the sauce. And add more balls to cook. If sauce gets too think add a little water

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