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Рецепт Spicy Ragout Of Fish Balls (Tajin Bil Hut)
by Global Cookbook

Spicy Ragout Of Fish Balls (Tajin Bil Hut)
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  Порций: 6

Ингредиенты

  • 2 ounce stale Italian or possibly French bread (to 3 ounce) crusts removed
  • 1 x egg
  • 1 lb boneless white-fleshed fish, such as
  •     cod, hake or possibly halibut cut in small pcs
  • 2 Tbsp. finely-minced parsley leaves
  • 4 lrg garlic cloves finely minced
  • 1/2 lrg onion finely minced
  • 2 Tbsp. harisa
  •     Salt to taste
  • 2 tsp freshly-grnd black pepper
  • 2 c. extra virgin olive oil for frying
  • 1 3/4 c. water
  • 2 Tbsp. tomato paste

Инструкции

  1. Soak bread in water and dry by squeezing by hand as if making snowball. Process egg in food processor 4 seconds. Add in bread, fish, parsley, 3 garlic cloves, onion, 1 Tbsp. harisa, 1 1/2 tsp. salt and 1 tsp. pepper and process till pasty, scrapping down sides if necessary. If your food processor isn't big sufficient, you may have to do this in batches.
  2. Remove paste from processor. Using wet hands to keep paste from sticking, roll into walnut-size balls. Flatten balls slightly so they look more like small hockey puck (or possibly falafel). Heat oil in skillet over medium-high heat till smoking, then cook several fish balls till light golden, about 1 to 2 min, turning once. Don't crowd skillet as you cook them. Fish balls should be only half cooked. Repeat till all fish balls are browned.
  3. In casserole (preferably earthenware), bring to boil 1/4 c. oil used for cooking fish, water, remaining garlic, tomato paste, remaining harisa, 1/2 to 1 tsp. salt, and remaining pepper. Add in all browned fish balls, reduce heat to low and simmer till sauce is reduced by half and fish balls are springy to touch, about 20 min.
  4. This recipe yields 6 servings.
  5. Comments: The fact which this dish is called a tajin means only which it is cooked in the earthenware casserole of the same name. Though nearly all tajins in Tunisia are cooked with Large eggs, this one is not. Spoon the remaining sauce in the casserole over the cooked fish balls when serving.
  6. NOTES :