Recipe - Moroccan Fish Balls

1 pound Fish fillets
1 Onion; quartered
1 small Bunch fresh parsley;
coarsely chopped, stems
discarded
1 sl White bread; crusts removed
One fourth cup Water
One half teaspoon Salt
One half teaspoon Cayenne pepper
One half teaspoon Dried marjoram
1 Head celery; coarsely
chopped, leaves discarded
1 tablespoon Oil
2 cup Broth; or water

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
One half 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 JEWISHFOOD digest V97 #252 by Linda Shapiro lss@coconet.com on
Sep 19, 1997