Sephardic Fish Balls Recipe

Name: Sephardic Fish Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lbs sole fillets or 2 lbs white fish; 10 garlic cloves; 1 hot pepper, seeded; 2 cups fresh coriander; 1 teaspoon salt; 2 teaspoons cumin; 1/4 teaspoon turmeric; 1 slice white bread or 1 cup matzo meal; 1 cup water; 1 tablespoon water; 2 large eggs, beaten; 1 pinch saffron; 3 tablespoons vegetable oil; 1 lemon, juice of

Servings: persons

2 lbs sole fillets or 2 lbs white fish
10 garlic cloves
1 hot pepper, seeded
2 cups fresh coriander
1 teaspoon salt
2 teaspoons cumin
1/4 teaspoon turmeric
1 slice white bread or 1 cup matzo meal
1 cup water
1 tablespoon water
2 large eggs, beaten
1 pinch saffron
3 tablespoons vegetable oil
1 lemon, juice of

1
Place the fish, garlic, pepper, coriander, salt, cumin, and turmeric in a food processor fitted with the steel blade and process until smooth.
2
Put the challah in a bowl with a cup of water and soak. If using matzo meal just add to the mixture with the eggs. Drain throroughly, add along with the eggs to the fish, and process until smooth.
3
Soften the saffron in the remaining tablespoon of water, then add that with 1 tablespoon of the vegetable oil and the lemon juice to the fish and process until smooth.
4
Cover the pureed fish mixture and put in the refrigerator for an hour or so. Shape the fish into balls the size of a walnut. Heat the remaining oil in a skillet over medium heat and brown the fish balls on all sides.
5
When brown, cover with foil and bake in a preheated 350 degree oven for about 25 minutes. Eat either immediately or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs sole fillets or 2 lbs white fish, 10 garlic cloves, 1 hot pepper, seeded, 2 cups fresh coriander, and more.

Yes, Sephardic Fish Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sephardic Fish Balls

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