Small Fish Balls With Tomato Sauce (Couirat El Hout

Name: Small Fish Balls With Tomato Sauce (Couirat El Hout)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bread, crusts removed, presoaked in a little water; 1 12 lbs fillet of firm white fish fillets, skinned and minced (such as hake, haddock, or cod); 1 large egg, lightly whisked; 1 bunch parsley, chopped; salt and pepper, to taste; 1 red onion, finely chopped; 3 tablespoons olive oil; 2 garlic cloves, finely chopped; 3 large ripe tomatoes, peeled, deseeded, and chopped; 12 red bell pepper, seeded and finely chopped; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 pinch cayenne pepper; 1 ¼ cups water; salt and pepper, to taste; flat leaf parsley (to garnish) or cilantro, chopped (to garnish)

Servings: persons

2 slices bread, crusts removed, presoaked in a little water
1 12 lbs fillet of firm white fish fillets, skinned and minced (such as hake, haddock, or cod)
1 large egg, lightly whisked
1 bunch parsley, chopped
salt and pepper, to taste
1 red onion, finely chopped
3 tablespoons olive oil
2 garlic cloves, finely chopped
3 large ripe tomatoes, peeled, deseeded, and chopped
12 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 pinch cayenne pepper
1 ¼ cups water
salt and pepper, to taste
flat leaf parsley (to garnish) or cilantro, chopped (to garnish)

1
To make the fish balls, squeeze the bread dry, place in a large mixing bowl, add the other ingredients and seasoning and mix thoroughly.
2
With wet hands, form into balls about the size of walnuts.
3
To make the sauce, heat the oil in a frying pan, then add the onion and cook until softened.
4
Add the garlic and red bell pepper, cook for 2-3- minutes then stir in the spices followed by the tomatoes and water.
5
Bring to a boil.
6
Skim the froth from the surface, add the fish balls and simmer gently for about 8 minutes, turning once.
7
Transfer the fish balls to a warm serving dish and keep warm.
8
Boil the sauce hard until lightly thickened.
9
Pour over fish balls and sprinkle with chopped parsley or cilantro.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 slices bread, crusts removed, presoaked in a little water, 1 12 lbs fillet of firm white fish fillets, skinned and minced (such as hake, haddock, or cod), 1 large egg, lightly whisked, 1 bunch parsley, chopped, and more.

Yes, Small Fish Balls With Tomato Sauce (Couirat El Hout) 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.

That's it — enjoy your meal!

Small Fish Balls With Tomato Sauce (Couirat El Hout)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions