| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
Appetizers-, Z- high hol |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 1 |
|
Onion; quartered |
| 1 |
sm |
Bunch fresh parsley; coarsely chopped, stems discarded |
| 1 |
sl |
White bread; crusts removed |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Dried marjoram |
| 1 |
|
Head celery; coarsely chopped, leaves discarded |
| 1 |
tb |
Oil |
| 2 |
c |
Broth; or water |
INSTRUCTIONS
In a food processor or blender, puree the fish with the onion and parsley.
Soak the bread in water, then squeeze it dry. Add bread to the fish mixture
and season with salt, cayenne pepper and marjoram. Wet your hands and form
1/2- inch balls with the fish mixture.
Pour the oil and broth into a deep pot set over high heat. Bring to a boil
and add fish balls. Reduce heat and simmer, partially covered, with the
water barely moving for 10 minutes. Add the celery, cover the pot, and
simmer for an additional 20 minutes. This dish is a liquid stew or chunky
soup. Serve it hot with rice as an entree.
Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon
p.67 1986 Barron's Educational Series, Inc. p.74
Recipe by: Jewish Cooking From Around the World
Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro <lss@coconet.com> on
Sep 19, 1997
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