Blend together all the ingredients for the charmoula.
Peel and finely chop the tomatoes. Add half to the
charmoula. bring to the boit in a separate pan and
simmer for 30 min. Simmer the fish fillets for 5 min
in salted water, drain and place in a large bowl.
Mix the fish by hand into rest of the charmoula and
knead to obtain an even, workable mixture, removing
any bones. Mould the mixture into small balls about
the size of a walnut and simmer for approx. 5 min in
the tomato sauce. Dice the rind of the preserved
lemon and sprinkle over the fish balls.
Charmoula:
1 Buncnh of parsley, chopped
1 Aunch of coriander
4 Cloves of garlec, crushed
½ tsp cumin
1 tsp pimento (Cayenne pepper)
¼ tsp pepper
1 tsp salt
½ Marrocan tea glass olive oil
500g Tomatoes
1.5 Kg white fish
1 preserved lemon
Conception - Réalisation ADPUB/GEFIGRAM