RFCJ RECIPE ARCHIVE
Posted by : Salomao Cardoso Fish Balls in Tomato Sauce - pareve
Here is a recipe from "The Book of Jewish Food," by Claudia Roden. "All the Oriental communities make fish balls or fingers in various kinds of sauces, tomato being the most common. In Egypt we called them "blehat." Because they are round and contain fish, their symbolism made them a New Year's dish. I prefer this Moroccan version to ours. It can be served with couscous or rice, or cold with bread." Claudia Roden Boulettes de Poisson à la Sauce Tomate (Fish Balls in Tomato Sauce) Serves 4 For the sauce: 3 cloves garlic, finely choped 2 tablespoons peanut or vegetable oil 2 large tomatoes, peeled and chopped 3 tablespoons tomato paste 1 teaspoon sugar or to taste Salt 1 hot fresh chili pepper or 1/4 teaspoon cayenne For the fish balls: 1 lb (500 g) ground white fish 4 tablespoons dry white crumbs or matzo meal 1 egg, lightly beaten 1/4 teaspoon ground ginger A good pinch of nutmeg Salt and pepper 3 tablespoons finely chopped coriander or flat-leafed parsley 1 lemon, cut in wedges, to serve with. Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough. For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.) Take lumps of paste the size of a small walnut and roll into little balls. Drop them one by one into the sauce and simmer for 20-25 minutes, turning them over once. Serve accompanied by lemon wedges. VARIATIONS: * The are alternative flavorings that often go into North African fish balls, to choose from: 1/2 teaspoon mace, 1/4 teaspoon turmeric, a pinch of saffron powder, 1 teaspoon grated fresh ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1 or 2 minced garlic cloves. * For an Egyptian version, add 1/2 teaspoon of ground coriander, 1 teaspoon of cumin, and 2 minced garlic cloves instead of the ginger and nutmeg. Salomao Cardoso, M.D. Lisbon - Portugal (E-mail: neurophile@hotmail.com)
