Joined: Sun Oct 17, 2004 7:19 pm Posts: 39068 Location: Chapel Hill, NC, USA Gender: Male
Laura wrote:
watching my husband make and cook Moroccan fish balls with saffron all by himself. He's even making the tomato sauce from scratch. Impressed.
What else do you make Spike? What's your specialty?
_________________ "Though some may think there should be a separation between art/music and politics, it should be reinforced that art can be a form of nonviolent protest." - e.v.
Joined: Sun Oct 17, 2004 7:19 pm Posts: 39068 Location: Chapel Hill, NC, USA Gender: Male
This thread didn't have the legs that I thought it might.
_________________ "Though some may think there should be a separation between art/music and politics, it should be reinforced that art can be a form of nonviolent protest." - e.v.
Generous 1 pound boneless white fish fillets, cut in pieces
1 egg
2 scallions, roughly chopped
4 teaspoons chopped fresh parsley
4 teaspoons chopped fresh cilantro
2/3 cup breadcrumbs
1/8 teaspoon saffron threads
1 28-ounce can Fire Roasted Diced Tomatoes
1 onion, grated
2 tablespoons olive oil
5 garlic cloves, crushed
1 teaspoon paprika
1 tablespoon harissa (or cayenne pepper)
1 tablespoon ground cumin
1 bay leaf
Equipment:
* Food processor * Large, deep saute pan or wok
1. Combine the fish, egg, scallions, parsley, cilantro, breadcrumbs and saffron in the food processor. Process to a paste. 2. Shape the fish paste into balls about the size of walnuts. Set aside. 3. Heat the oil in the pan. Add the onion and a pinch of kosher salt. Cook about five minutes, until the onion softens and begins to brown a bit. 4. Add the garlic, paprika, harissa and cumin. Cook a few seconds, until fragrant. 5. Add the tomatoes with their juices. Bring to a boil, cover and simmer 15 minutes. 6. Add the fish balls to the tomato sauce. Return to a "gentle boil" over medium heat. 7. Cover, reduce heat to simmer, and cook 20 minutes.
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