Recipe by Loubna Jaibi taken from her book The Taste of the Sun published by Solar editions. Photography Maki Manoukian.
For 4 people
600 g white fish fillets (cod, whiting or haddock)
2 grated garlic cloves
1 tbsp. sweet paprika
1 tbsp. teaspoon ground cumin
½ tsp. teaspoon ground coriander
1 pinch of harissa (optional)
1 tbsp. tablespoon of candied lemon pulp
2 tbsp. tablespoon chopped fresh parsley
2 tbsp. tablespoon chopped fresh coriander
2 tbsp. tablespoon of olive oil
Salt, freshly ground black pepper
For the sauce:
3 tbsp. tablespoon of olive oil
1 clove of garlic, chopped
400 g tomato pulp
80 g pitted purple olives
Candied lemon slices
1 tbsp. tablespoon of chopped parsley or coriander
Finely chop the fish with a knife or chopper. Place it in a salad bowl with the grated garlic, spices, harissa, candied lemon pulp, fresh herbs, olive oil, salt and pepper. Mix carefully until you obtain a homogeneous mixture.
Lightly moisten your hands and shape into regular sized balls. Reserve in the fridge.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped garlic and brown it without coloring. Add the tomato pulp, salt and pepper and simmer for 5 to 7 minutes.
Gently place the meatballs in the sauce. Cover and cook for 10 to 12 minutes over low heat, stirring the pan lightly to turn them over.
Add the olives, a few slices of candied lemon and the fresh herbs. Continue cooking for 5 minutes, until the sauce is creamy.
Advice :
– The candied lemon pulp is essential: it brings all the aromatic depth of the dish.
– If the sauce thickens too much, add a splash of hot water.
– Serve with bread or rice.
