Savory Moroccan Fish “Ktzitzot”
Pillowy rounds of white fish and fresh herbs simmered on a bed of spicy tomato and garlic sauce.
Ingredients
- 1/2 Kilo Nile Perch fish fillets Fresh or frozen with skin removed
- 1/2 Kilo Cod fish fillets Fresh or frozen with skin removed
- 1 Onion Grated(use your food processor!)
- 1 Slice White bread
- Handful Parsley
- 1/2 tsp. Black pepper
- 1/2 tsp. Cumin
- 1 Tbs. Canola oil
Sauce “Rotev”
- 2 Tbs. Oil
- 4-5 Ripe tomatoes Grated in food processor
- 3 Garlic cloves Chopped
- 4 Garlic cloves Chopped into larger chunks
- 2 Tbs. Tomato paste
- 1 small cup water
- 1 Tbs. Moroccan paprika
- 1 tsp. Turmeric
- Small handful Little dried chili peppers, whole
- Handful Cilantro Roughly chopped
Instructions
Frozen fish
- Place fish in a bowl with juice of one lemon. Cover with water and let sit for 1/2 hour.
Fish, bread, onion, parsley
- Drain fish and place in food processor(you can use a hand blender as well) with bread, onion,and parsley. Pulse until ready. We are not making baby food- you still want to see flakes of parsley!
Spices
- Add in your spices- pepper, cumin, salt, oil, and mix by hand. Set aside.
Sauce
- In a wide rimmed pan or shallow pot heat oil, 3 garlic cloves, and grated tomatoes. When fragrant, add in paprika, turmeric, salt, and tomato paste. Cook about 15 minutes on medium heat. Add 1 cup water and bring to a boil(it should thicken a bit).
Shaping em up!
- Turn heat to low, take out your fish mix, and fill a small bowl with water. Wet hands and roll into balls. Place your thumb and pointer finger together-that’s how big the ball should be. Place gently on top of sauce.
- Sprinkle chilies around the balls and add the 4 garlic cloves. Cover and simmer for 30 Min.
- Sprinkle cilantro over everything, cover and cook about 20 min, or until the sauce has thickened a bit and is a beautiful red color.
Serve
- Serve this dish on small individual plate next to warm challah on Friday night of Shabbat, and pray for leftovers!
