Tajine of fish balls with vegetables

Ingrédients :

For the sauce:

  • 100g carrots, cut into rounds
  • 100g potatoes, cut into rounds
  • 100g onions, cut into rounds
  • 1 grilled red bell pepper, cut into strips
  • 1 heaped tsp Dar Choumicha® Spices for Chermoula
  • ½ tsp salt
  • 50g green olives
  • 8cl olive oil
  • 1 bay leaf
  • 5cl water

For the fish balls:

  • 600g whiting fillets
  • 3 tbsp chopped parsley and coriander (cilantro)
  • 1 clove chopped garlic
  • 1 level tsp Dar Choumicha® Spices for Chermoula
  • ½ tsp salt
  • 1 slice crustless bread, soaked in water and squeezed dry
  • 2 tbsp vinegar

Method:

Grind the fish fillets and combine with the bread, garlic, vinegar, herbs, salt and Dar Choumicha® Spices for Chermoula to

obtain a smooth mixture.

Form it into medium sized balls and set aside.

Place the rounds of onion in a tajine and moisten with olive oil, sprinkle with salt and cook over coals for 10 minutes.

Put the rounds of vegetable on top of the onion, salt them and sprinkle with the spices.

Cover and cook for 10 minutes before adding the fish balls and garnishing with the olives and red pepper strips.  

Cover and cook for a further 15-20 minutes. Serve hot.