My Recipes

Tender fish balls simmered in a garlicky tomato sauce with preserved lemon and fava beans. Bright, comforting, and perfect for Passover. In my video I actually double the fish mixture because I love to freeze half for another meal. I flash freeze the shaped fish balls on a baking sheet, then once they’re firm I transfer them to a Ziploc bag. When I’m ready to make them again, I simply build the sauce and drop the fish balls straight from the freezer into the sauce. Work once,

If you’re a preserved lemon fan, this one’s for you. Bursting with flavors, incredibly soft fishballs. You need to make them!! Sauce: 1/4 cup oil 7 cloves garlic, sliced 1/4 of a full preserved lemon, sliced 2 pinches saffron infused in 1 cup boiling water. 2 cups water 1 jalapeno, sliced 1/2 cup cilantro Fishballs: 2 stalks of celery 1 onion 5 garlic cloves 1/2 cup cilantro 1 lb cod 1 lb salmon 1/2 cup breadcrumbs 1 egg 2 tsp paprika 1 tsp salt 1 tsp turmeric DIRECTIONS: 1

Over the years I’ve posted many versions of fishballs. This time, I went authentic and used fresh filets that i blended myself. They...