Boulettes de Poisson à la Sauce Tomate

Boulettes de Poisson à la Sauce Tomate (Fish Balls in Tomato Sauce)
Slightly adapted from The Book of Jewish Food, by Claudia Roden

For the sauce:
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes, or more to taste
1 14.5 oz. can diced tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon salt

For the fish balls:
1 pound white fish filets (I used sole), rinsed and thoroughly patted dry
1/4 cup matzoh meal
1 egg, lightly beaten
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
salt and pepper
3 tablespoons finely chopped parsley, plus more for serving
lemon wedges for serving

1. Make the sauce: Heat the oil in a medium saucepan set over medium heat; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 1-2 minutes. Stir in the diced tomatoes, tomato paste, sugar, and salt; add 2 cups of water, raise heat and bring mixture to a boil. Lower heat to medium-low and let simmer, stirring occasionally, until slightly thickened, about 10 minutes.

2. Meanwhile, pulse the fish in a food processor until pureed but still chunky. Transfer the fish to a large bowl and add the matzoh meal, egg, ginger, nutmeg, a generous pinch of salt and pepper, and 3 tablespoons of chopped parsley. Mix with your hands until thoroughly combined. Portion out rounded tablespoons of the fish mixture, roll them into 1-inch balls, and drop them into the sauce. Simmer fish balls, uncovered, flipping them once halfway through the cooking time, until slightly puffed and cooked through, 20-25 minutes. Serve topped with a little tomato sauce, more chopped parsley, and lemon wedges.

Serves 4

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