Zesty tomato sauce forms the basis for many tasty Moroccan dishes, including this classic Sardine Balls recipe. You can make Sardine Balls as your main course, but they usually appear on the table as a side dish or as part of a fish dinner with several entrées.
You'll need to fillet your sardines first. Have your fish monger do that or see How to Fillet a Sardine.
The sardine balls can be prepped a day in advance, and refrigerated until cooking time. You can also make the entire dish in advance. It will keep well for two days in the refrigerator. Simply reheat to serve.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 1 lb. (about 1/2 kg) fresh sardine fillets
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground hot pepper (optional)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh coriander (cilantro)
- * * *
- 6 or 7 large fresh tomatoes, peeled, seeded and chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/8 teaspoon ground hot pepper (optional)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh coriander (cilantro)
- 2 cloves garlic, finely chopped or pressed
- 1/4 cup olive oil
Preparation:
Make the Sardine Balls
Process the sardine fillets in a food processor until they are well-puréed. Transfer the sardines to a bowl.
Add the spices, parsley and coriander and mix well with your hands, kneading the mixture to evenly distribute the spices. Shape the sardines into small balls the size of large marbles, and set aside.
Make the Tomato Sauce
Place the tomatoes, spices, parsley, coriander, garlic, and olive oil in a 10- or 12-inch skillet, and stir to mix. Cook uncovered over medium heat for about 20 minutes, stirring occasionally and mashing the tomatoes with your spoon as they cook.
When a rich sauce has formed, stir in two tablespoons of water and add the sardine balls to the skillet. Cover and simmer over medium heat for about 15 minutes, stirring occasionally, until the sardine balls are cooked through.
Serve warm, with crusty bread for scooping up the sardine balls and sauce.
