Yellow Fishballs

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. Start by heating a pot at medium high heat. Add oil.

2. Fry garlic and preserved lemon until fragrant then add saffron water. Reduce heat.

3. Add more water, jalapeno and cilantro.

4. Let the sauce simmer while preparing the fishball mixture.

5. In the bowl of a food processor, combine celery, onion, garlic and cilantro. Process until pureed then add fish. Process until completely mashed.

6. Transfer to a bowl then add breadcrumbs, egg and spices. Mix well.

7. Form balls using a thin layer of oil to coat hands. Once all formed, drop in simmering sauce.

8. Cover and cook on low for 45-60 minutes.

For full video, click here.

Enjoy,

Guila