Fish Ball Tagine with Harissa
MAKES: 4 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 2 to 3 hoursPacked with aromatics like garlic, cumin, and harissa, this Tunisian favorite is perfect with cauliflower rice to help soak up its rich sauce. Like the such as the Make-Ahead Freezer Meatballs, these fish balls can be prepared in advance and frozen — then just add them to the freshly made sauce.
IngredientsFISH BALLS:1 small (70 g/2.5 oz) yellow onion, roughly chopped2 cloves garlic, sliced1 teaspoon ground cumin2 tablespoons (30 g/1.1 oz) mild Harissa Paste1/2 teaspoon fine sea salt, or to tasteGround black pepper1.1 pounds (500 g) white fish (such as cod or haddock), skinless, boneless, and cut into chunks1 large egg1/4 cup (30 g/1.1 oz) coconut flour1 tablespoon (4 g/0.2 oz) chopped cilantro1 tablespoon (4 g/0.2 oz) parsley1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fatSAUCE:1 tablespoon (15 g/0.5 oz) mild Harissa Paste1 clove garlic, minced1 cup (240 g/8.5 oz) chopped canned tomatoes1 cup (240 ml) chicken stock or fish stock2 tablespoons (32 g/1.1 oz) coconut butter or almond butterSalt and pepperFreshly chopped parsley or cilantro for garnishSuggested side: cauli-rice (shown here) or shirataki rice
Preheat the slow cooker. Place all the aromatics for the fish balls in a food processor: onion, garlic, cumin, harissa paste, salt, and pepper to taste. Process until smooth, and add the fish. Pulse until well combined.