Moroccan Fish Balls in Shakshuka Sauce

Serves: 4-6

Serves 4–6 | ~20–25 fish balls

Ingredients

Fish Balls:

• 1 kg snapper (or any white fish)
• 4 cloves garlic
• 1 bunch coriander
• 2–3 long chillies

In the pot:

• 2–3 potatoes, thinly sliced
• 1 jar Zee's Shakshuka Sauce
• Paprika Oil (for rubbing hands + drizzling)
• 1 extra bunch coriander
• 6 cloves garlic (half whole, half chopped)
• 2–3 long chillies
• 2–3 tbsp Preserved Lemon, finely chopped

Method

1. Pulse fish, garlic, coriander & chillies until smooth (mince consistency).
2. Rub hands with Paprika Oil and roll into small fish balls. Bake at 180°C for 10–15 mins (just to set).
3. In a pot, add Paprika Oil and layer sliced potatoes. Pour over Shakshuka Sauce and bring to a simmer.
4. Place fish balls on top. Add coriander, garlic, chillies and Preserved Lemon.
5. Drizzle more Paprika Oil, cover and cook for 20–25 mins, until potatoes are soft and flavours are rich.

Serve with couscous or fresh bread.

Check out the recipe on Instagram

Shop the ingredients used in this recipe

• Zee's Shakshuka Sauce — the heart of this dish
• Paprika Oil — for rolling, layering and finishing
• Preserved Lemon — bright, salty depth