watching my husband make and cook Moroccan fish balls with saffron all by himself. He's even making the tomato sauce from scratch. Impressed.

Bottom Chef: vacatetheword

Spike still hasn't accepted that FB friend request.

i also baked a cake this evening. i need a job.

You do know Valentine's Day is next week, yeah?

Saffron Fish Balls in Tomato Sauce (serves 4)

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.

Spike, will you be taking on any apprentices in the near future? If so I would like to apply.

Thank you in advance.

Chris

spike, what's your plating philosophy?