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1
To make the fish balls, grind both kinds of the fish in the bowl of an electric food processor fitted with a steel blade.
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2
Set aside in a medium bowl.
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3
Put the spring onions or scallions and the parsley in a strainer, and sprinkle with 1 teaspoon of the salt.
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4
Let sit for about 1/2 hour, and press out the liquid.
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5
Rinse, and press again.
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6
(According to Annie, the salt helps get rid of the smell of the onion.)
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7
Using your hands, mix the ground fish with the spring onions and parsley and the drained bread.
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8
Sprinkle in the remaining teaspoon salt, the pepper, 1 teaspoon of the harissa, and the minced garlic.
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9
Add the eggs, and mix again.
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10
The texture should be pastelike but not mushy.
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11
If its too thin, add some more bread; if too thick, add a little water.
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12
Refrigerate the fish mixture for at least 1/2 hour.
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13
Dip your hands into cold water, then mold the fish mixture into balls a little larger than walnuts, and place them on a large plate.
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14
You should have about three dozen balls.
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15
Heat 1/2 inch of olive oil in a large, heavy frying pan, and saute the fish balls until they become golden.
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16
Depending on the size of your pan, you might want to do this in two or even three batches.
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17
Remove with a slotted spoon, and drain on paper towels.
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18
Discard all but about 1/4 inch of the oil from the pan.
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19
Add the tomatoes, pressing them down, and the remaining garlic clove.
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20
Cook for about 5 minutes.
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21
Pour in about 2 inches of water, and stir in the tomato paste and the remaining teaspoon of harissa.
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22
Bring to a boil, and add the fish balls.
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23
Reduce the heat and simmer, uncovered, for a few minutes, coating them with the sauce.
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24
Set aside.
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25
To make the broth, heat the oil in a soup pot.
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26
Saute the onion and one of the minced garlic cloves until the onion is translucent.
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27
Add the tomatoes, the tomato paste, and the harissa, stir, and continue cooking over low heat.
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28
Then add the fish stock or water, salt and freshly ground pepper to taste, the leek, zucchini, potatoes, celery, and carrots.
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29
Cook for about 5 minutes, then add the squash and the chickpeas.
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30
Bring to a boil, cover, and simmer for about 15 minutes, or until the squash is cooked.
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31
Remove the pot from the heat, and set aside.
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32
Just before the broth has finished cooking, reheat the fish balls and prepare the couscous according to the package directions (or see page 270).
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33
Follow the serving suggestions in the headnote at left.
