Moroccan Fish Kofta in a Spicy Harissa Sauce
By Suzy Karadsheh
Category
Entree
Cuisine
Moroccan
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 Minutes
Turning cod or halibut fillet into kofta fish balls filled with North African spices and fresh herbs is a sure way to pack a light and healthy recipe with a super bold Mediterranean flavor. As if that's not enough, the kofta poaches in a garlicky harissa tomato sauce that's bright, spicy, and very fragrant. Serve with rice or couscous to capture the delicious sauce.
Ingredients
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2 tabelspoons Extra virgin olive oil
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3 large garlic cloves, minced
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1 (15-ounce) can diced tomatoes with their juices
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1 cup vegetable broth
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2 tablespoons harissa paste (you can start with less if you do not want it to be too spicy)
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1 large red bell pepper, cored and thinly sliced into strips
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1/2 packed cup chopped cilantro or parsley leaves and tender stems, plus more for garnish
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1/2 teaspoon ras el hanout
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1/2 teaspoon cumin
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1/2 lemon, seeds discarded, pith, peel, and flesh finely chopped (yes, skin on)
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Kosher salt
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Black pepper
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1 pound white fish fillet, such as halibut or cod, cut into large pieces
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1 small yellow onion, quartered
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2 garlic cloves
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1/2 packed cup fresh cilantro
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1/2 packed cup fresh parsley
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1 small hot chili pepper or jalapeno, stemmed (optional, or remove the seeds for less spice)
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1 teaspoon ras el hanout
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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Kosher salt
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Black pepper
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1/2 cup dried breadcrumbs (gluten free is okay)
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1 egg, lightly whisked
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1/2 tablespoon Extra virgin olive oil
For The Sauce
For the Fish Kofta
Directions
Make the sauce. In a large pan with a lid, heat about 2 tablespoons olive oil. Add the garlic and cook over medium heat, tossing regularly until fragrant, about 30 seconds. Add the canned tomatoes with their juices, broth, harissa paste, and bell peppers. Stir in the cilantro or parsley, ras el hanout, cumin, chopped lemon, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway leaving just a small opening at the top. Let the mixture gently simmer while you make the fish meatballs.
Make the fish mixture. In the bowl of a large food processor fitted with a blade, add the fish, onion, garlic, cilantro, parsley, and chili pepper or jalapeno (if using). Add the ras el hanout, ginger, cinnamon, and a big pinch of salt and pepper (about 1/2 teaspoon each). Close the lid and pulse several times until the mixture is well blended.
Transfer the fish mixture to a large bowl. Add the breadcrumbs, egg, and a small drizzle of olive oil. Use your hands to mix until the breadcrumbs and egg are well-incorporated.
Form the fish kofta. Form the fish mixture into small balls (about 1 tablespoon of the mixture each).
Cook the fish balls in the sauce. Gently nestle the fish meatballs in the simmering sauce and spoon some of the sauce on top. Cook, keeping the cover on partway and toss occasionally), until the fish is fully cooked through, about 10 to 15 minutes.
Finish and serve. Garnish with more fresh cilantro or parsley and serve.
Recipe Note
- It’s important to check periodically so the fish doesn’t dry out.Your fish balls are ready when they are no longer grey on the inside and the internal temperature is 135°F. They should flake easily when you poke them with a fork.
Nutrition
Calories 243, Fat 5.2 grams, Monounsaturated Fat 2400 milligrams, Sodium 662.5 milligrams, Sugar 7.8 grams, Calcium 119.1 milligrams, Carbs 24.3 grams, Saturated Fat 1.1 grams, Trans Fat 0.01 grams, Potassium 897.8 milligrams, Vitamin A 35.9 milligrams, Iron 3.2 milligrams, Protein 25.5 grams, Polyunsaturated Fat 1200 milligrams, Cholesterol 89.7 milligrams, Fiber 4 grams, Vitamin C 64.8 milligrams