Sunday, October 9, 2011

Sukkot Recipe: Fish Balls in Tomato Sauce

Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


1 lb. ground white fish (any fleshy white fish such as carp or pike)
½ cup matzo meal
¼ cup finely chopped parsley
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
½ tsp. cayenne
¼ tsp. crushed red chile flakes
¼ tsp. ground allspice

1. Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two ½-oz. balls; chill.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.

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