Peta Unplugged in Marrakech

Episode 5 — Sardine Boulettes

Serves 6 (makes approx 60 little boulettes)

For The Boulettes:

• 1kg sardine filets (I have used 1/2 mackerel 1/2 broadbill to good effect)
• freshly ground black pepper
• 1 tsp sea salt
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 cup parsley, chopped
• 1/4 cup fresh coriander, chopped
• a small onion, finely diced
• 1/2 cup cooked rice or fresh breadcrumbs
• 4 tbsp lemon juice

Cube fish and mince in a food processor. Place in a bowl and stir in all other ingredients. Form into little balls. 

For The Sauce:

• 1 small onion, diced
• 2 tbsp olive oil
• 1kg ripe tomatoes, chopped
• a capsicum, diced
• 1/2 cup celery leaves, chopped
• 2 tbsp chopped parsley, chopped
• 2 cloves garlic, chopped
• sea salt and freshly ground black pepper
• 1tsp cumin
• 1 tsp paprika
• 4 pinches of saffron, soaked in 1 cup boiling water for half an hour

In a large saucepan, sauté onions in olive oil till golden, then add all the other ingredients including the water the saffron has been soaking in. Simmer for half an hour, till everything is soft.  Poach the sardine boulettes in the sauce for 10 mins.

Serve in shallow bowls with pink olives, lemon wedges and chunks of bread. 

Garnish with pink olives and lemon wedges.