Ingredients (serves 4):
- 1 lb fresh fish fillet, skinless and boneless, whole or minced (fresh cod is highly recommended, but other suitable options include mullet, bass or sea bream)
- 1 white onion, peeled and coarsely chopped
- 1 small potato, peeled and coarsely chopped
- 5 garlic cloves, peeled and coarsely chopped
- 1/4 bunch parsley (leaves only)
- 1/4 bunch cilantro, coarsely chopped (including stems)
- 1/2 teaspoon ground black pepper
- 1 teaspoon flat salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon hot chili flakes (shatta)
- 1/2 teaspoon ground cumin
- 1/3 cup sunflower oil
- 1/3 cup water
- 1/4 teaspoon mace
Sauce:
- 2 dried hot peppers
- 1 fresh chili pepper
- 3-4 dried sweet red peppers
- 4-5 garlic cloves, peeled and sliced
- A small handful of cilantro and parsley stems (left whole or coarsely chopped)
- 8 ripe tomatoes, grated or blended
- 1/4 cup sunflower oil
- 1 teaspoon black pepper
- 2 tablespoons sweet paprika in oil
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 1/4 teaspoon mace
- 1 cup boiling water or vegetable broth
Instructions:
Fish patties:
In a food processor, combine the fish, onion, potato, parsley, cilantro, and garlic, and blend until smooth. Transfer the mixture to a bowl, add the spices, water, and oil, and knead for about 4 minutes. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Sauce:
In a wide pot, heat the oil and add the dried peppers. Fry over medium heat for about 30 seconds until the peppers darken. Add the sliced garlic, paprika, and mace, and fry for another 30 seconds. Stir in the grated tomatoes and boiling water. Season with salt, pepper, sugar, and mace, and simmer over low heat.
While the sauce is cooking, remove the fish mixture from the refrigerator. With wet or oiled hands, shape the mixture into flat, round patties. Place the patties into the sauce, gently shaking the pot to coat them in the sauce. Cover the pot and cook over medium heat for 15 minutes. The patties are now ready to serve.