Boulettes de Poisson
(5 ratings)
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Posted by:eliec
This is one of our favorite recipes and is a staple at holiday dinners, especially Passover. There are many variations of this recipe but I prefer this Egyptian version my mother and aunts made the best (as told by my father, so presumably there may be some Moroccan influence). They began by sautéing the fish in vegetable or olive oil before adding the tomato sauce and other ingredients and baking it.
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Ingredients
For the boulettes:
2 lbs ground whitefish (you can substitute other similar fish, or even mixtures)
1/2 cup matza meal (or bread crumbs)
1 egg, beaten
1 tsp cumin
1 tsp turmeric
1/2 tsp ground coriander
1/4 cup parsley flakes
3 garlic cloves, minced
3 tbl olive oil
salt and pepper to taste
For the sauce:
3 garlic cloves sliced
2 tsp garlic powder
1 tsp cumin
1 tsp turmeric
1/2 tsp ground coriander
1 14 oz. can tomato sauce
1 14 oz. can diced tomatoes
1/3 cup chopped parsley or coriander
salt and pepper, to taste
Directions
- Mix the ground fish, matza meal, egg, cumin, turmeric, coriander, parsley and the minced garlic. Take golf ball size portions of the mixture and roll into a ball and then elongate into a football shape. Wet your hands in warm water to keep the mix from sticking.
- Sauté the boulettes in olive oil until golden brown and remove to an oven-safe dish. Place the boulettes in a single layer.
- Remove any excess oil from the saute pan and then add the tomato sauce, diced tomatoes, the spices and cook on low heat for 15-20 minutes. Add water to thin sauce, per your preference.
- Pour the sauce evenly over the boulettes and bake covered at 350 F for 40 minutes.
Reader Comments
Nava Nechama Israel says...
My father use to make a variation of this - he would cook the fish in a tomato soup base instead of baking them like you would matza ball soup. Delicious!
Jul 18, 2009 (report abuse)
AYALLA SHAPIRA ISRAEL says...
IT IS REALLY ONE OF THE BEST TRADITIONAL FOOD OF EGYPTIAN JWISH.... WE USE TO COOK IT INSTEAD OF BAKING
Feb 24, 2009 (report abuse)
Marty says...
I have had this on several occasions. Each time the fish tastes beter and better. The sauce is the secret. It is very light but flavorful. I simply cannot stop eating these boulettes. I guarantee this will become a regular dish on your table.
Feb 17, 2009 (report abuse)
anonymous says...
Great flavor!
Aug 26, 2008 (report abuse)