A meal including gefilte fish should always leave you feeling good and ge-filled! And not just in body, but in spirit as well.
Ingredients
Servings 8
Sauce:
- 2 tablespoons cooking oil
- 1/2 red pepper cut into 1-inch dice
- 1/2 green pepper cut into 1-inch dice
- 1/2 yellow pepper cut into 1-inch dice
- 5 cloves garlic chopped coarsely
- 1 jar favorite marinara sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon hot paprika or cayenne, or to taste
Fish balls:
- 1 loaf gefilte fish without sugar or sweetener barely defrosted
- ½ cup bread crumbs
- Salt and pepper
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon hot paprika or to taste
- 1 tablespoon chopped parsley or cilantro
- ¼ cup chopped fresh parsley or cilantro for garnish optional
Nutritional Facts
Nutrition Facts
Moroccan Fish Balls
Amount per Serving
Calories
202
% Daily Value*
Fat
9
g
14
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
69
mg
23
%
Sodium
788
mg
34
%
Potassium
378
mg
11
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
11
g
22
%
Vitamin A
1074
IU
21
%
Vitamin C
37
mg
45
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large, deep saucepan that has a lid, sauté the peppers in the oil over medium heat until softened, about seven-eight minutes.
- Add garlic and cook another two minutes.
- Add marinara sauce, tomato paste, paprika and hot paprika, and one cup of water to thin the sauce.
- In a large mixing bowl, mix defrosted gefilte fish with the other ingredients. (Defrost only to the point that you can mix it and shape it into balls; if it gets too warm it will get sticky and hard to work with).
- Shape into walnut-sized balls with your fingers and add to the simmering tomato sauce and pepper mixture.
- Simmer, covered, for forty minutes, adding more water if sauce becomes too thick.
- Garnish with chopped parsley or cilantro and enjoy!
There are many Moroccan Fish Ball Recipes on the internet that use Fresh Fish. All you need to do is ask your local fish monger to grind up the fish or you can do it yourself in the food processor. Just keep pulsing until you get this consistency you are looking for. Don't over process because the processing itself will heat up the fish to a point that it will begin overheating the fish. It is important to keep in mind that fish needs to stay cool until you cook it because otherwise you can get food poisoning if the fish is left warm without cooking it. You do not want food poisoning from fish; I've had and would not wish it on anyone.
What fish should I use if using fresh fish?
You can't just sub fresh fish in this particular recipe because the gefilte fish called for has other ingredients.