[ENG] Moroccan Fish Meatballs Tagine (Kefta del Hout) | Flavors of Morocco

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ABOUT THIS RECIPE:
Indulge in the exquisite flavors of Moroccan Fish Meatballs Tagine, known as Kefta del Hout, a sumptuous and effortless dish that tantalizes the taste buds. This culinary delight features delicate white fish meatballs infused with a harmonious blend of aromatic spices, promising a journey of gastronomic pleasure. Each bite unveils a medley of warm and inviting seasonings that dance on the palate.

Steeped in tradition, these flavorful fish meatballs are gently nestled in an aromatic tomato sauce, each morsel absorbing the rich essence of the spices. The dish harmoniously marries the freshness of the sea with the vibrant spices of Moroccan cuisine, creating a symphony of flavors that is both comforting and exotic.

Perfect for those seeking a culinary adventure without sacrificing ease, this tagine effortlessly captures the essence of Moroccan cuisine in a dish that is both delicious and satisfying. Whether enjoyed with couscous, bread, or on its own, Kefta del Hout promises a tantalizing experience that celebrates the artistry and richness of Moroccan culinary traditions.
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Ingredients:
For the tomato sauce
3 tomatoes, grated and skin discarded
1 tablespoon tomato paste
2 tablespoons parsley and cilantro, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons vegetable oil
2 garlic cloves, peeled and grated
2 bay leaves

For the fish meatballs
1 kg (2lb) white fish fillets such as whitening or cod
2 tablespoons parsley and cilantro, finely chopped
2 garlic cloves, peeled and grated
2 tablespoons lemon juice
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon harissa
1 preserved lemon, cut into quarters (skin only)

Steps:
Step 1: Preparing the sauce
1- In a pot, add the grated tomatoes, tomato paste, parsley and cilantro, spices, lemon juice, olive oil, and vegetable oil, and garlic.
2- Place the pot on medium heat, stir to combine, then cook for 10 minutes.
3- Add the bay leaves and cook for 5 more minutes or until the oil separates from the sauce and rises to the top.

Step 2: Preparing the fish meatballs
1- Cut the fish filets into medium pieces.
2- In a blender, add the fish, parsley and cilantro, garlic, and lemon juice.
3- Blend until you obtain a smooth mixture.
4- Place the fish in a large bowl, then add the spices (cumin, salt, black pepper, paprika, ground coriander, turmeric, harissa).
5- Mix everything until well combined. Allow the mixture to rest for at least 20 minutes or up to an hour in the fridge to absorb the flavors.
6- Shape balls the size of walnuts.

Step 3: Cooking the fish meatballs
1- Once the tomato sauce is done cooking, arrange the fish meatballs in the pot.
2- Add the preserved lemon wedges on top and allow it to cook for 10 minutes.
3- Serve the tagine hot with Moroccan bread, and enjoy!