When Fish Meets Ras el Hanout

I can't remember exactly when I first heard my mother talk about ras el hanout but I remember finding the phrase funny. As a child, I couldn't help but associate ras el hanout, literally "head of the shop" with the merchant's head and quizzically wondered what heads and spices had in common. As I matured I understood that "head" figuratively meant the best of the spices available at a shop. Ras el Hanout is a mix of the finest of spices and is simply delicious in tagines and couscous stews.


Fish Balls with Ras El Hanout Cream Sauce

4 servings

1 pound white fish fillet, chopped
2 garlic cloves
8 sprigs parsley
Salt and freshly ground pepper
1 medium sweet onion, grated
1 tablespoon ras el hanout (How to Make Ras El Hanout)*
3 tablespoons olive oil
1/2 cup water
1/2 cup heavy cream

Place the fish, garlic and parsley in a food processor or grinder and mince them until smooth. Place the fish mixture in a medium bowl and season it with salt and pepper. Shape it into medium size balls.

In a large pan, sauté the onion in olive oil until translucent, 1 to 2 minutes.
Season with salt and pepper. Add the fish balls and sauté on all sides, turning occasionally, 5 to 7 minutes. Stir in ras el hanout, water and cream. Cover and simmer over medium heat, 12 to 15 minutes.

Serve warm over rice or couscous.

*You may use yellow curry instead of ras el hanout. You'll miss out on all the Moroccan charm but you'll still be happy.


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