You don't have to fish for compliments with this Herbed Fish Balls with Jerusalem Artichokes, Tomatoes and Saffron recipe. They will all love the nutritious and flavorful goodness this dish has to offer!
For the Fish Balls:
- 1 onion
- 1 lb. meaty white fish, such as cod, tilapia or halibut, finely chopped or minced
- 1⁄2 bunch fresh cilantro (mostly leaves), finely chopped
- 2 garlic cloves
- 1 egg
- 1⁄2 cup bread crumbs
- 1 tsp. ground cumin
- Himalayan Pink Salt and Mignonette Pepper
For the Sauce:
- 1⁄4 cup olive oil
- 10 garlic cloves
- 2 onions, chopped
- Himalayan Pink Salt
- 4 ripe tomatoes, diced (or 1 can (14. oz) crushed tomatoes)
- 3 celery stalks, coarsely chopped
- 1⁄2 bunch fresh cilantro (mostly stems), chopped
- 1 Tbsp. ground cumin
- 11⁄2 tsps. sweet paprika
- 1⁄2 tsp. cayenne pepper
- 2 lbs. Jerusalem artichokes, peeled and cut into coarse chunks
- 21⁄2 cups water
- 15 saffron threads soaked in 1⁄2 cup lukewarm water.
- To prepare the fish balls, grate the onion and place in a coarse strainer over a large bowl.
- Add the fish, cilantro, garlic, egg, bread crumbs, cumin, salt and pepper. Knead thoroughly with your hands for a couple of minutes. Refrigerate the mixture for 1 hour.
- To prepare the sauce, pour the olive oil into a large wide pan and immediately add the garlic cloves. Saute on medium heat only until fragrant, then add the onions. Season with salt and saute until translucent.
- Add the tomatoes and celery and saute for 2 minutes. Add the cilantro, cumin, paprika and cayenne and stir well, Add the artichokes and water. Bring to a boil and lower the heat. Add the saffron (with the liquid) and cook, partially covered for 20 minutes.
- Wet your hands or rub them with oil and form fish balls the size of a walnut. Slide the balls into the pan with the sauce, making sure they are submerged in the sauce (add more water, if necessary), and bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Serve over couscous.
Click here to buy Himalayan Pink Salt and Mignonette Pepper and other herbs and spices
Source: Jewish Exponent
Photo Credit to: Jenna Gur