Fish Meatball Tagine
If you were sitting in our family salon right now, I would serve you this. A lighter alternative to beef kefta. Delicate white fish shaped into balls and cooked in an aromatic tomato sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- White fish fillets (minced)
- Tomatoes
- Garlic
- Chermoula spices
- Cilantro
- Breadcrumbs or Rice
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Mix the minced fish with garlic chermoula cilantro and a binder (breadcrumbs/rice).
Form into small balls.
Cook a fresh tomato sauce in the tagine.
Add the fish balls and simmer gently until cooked.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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