Moroccan Sardine Ball Tagine: Sardines Cooked In Tomato Sauce.

For The Sardine Balls:⁣
2lbs whole fresh sardines, cleaned or 1lb fresh sardine filets⁣
2 garlic cloves, minced⁣
1 teaspoon ground cumin⁣
1 teaspoon ground paprika⁣
1/2 teaspoon ground turmeric⁣
1/2 teaspoon ground black pepper⁣
1/2T harissa ⁣
1.5T fresh parsley, finely chopped⁣
1.5T fresh cilantro, finely chopped⁣
1/2 teaspoon salt (to taste)⁣
⁣
For The Tomato Sauce:⁣
2.5lbs ripe tomatoes, grated ⁣
3T olive oil⁣
1T tomato paste ⁣
3 garlic cloves, minced⁣
1.5t ground cumin⁣
1.5t ground paprika⁣
1/2t ground black pepper ⁣
1/2t epices de poisson (optional)⁣
1t harissa⁣
1.5T fresh parsley, finely chopped⁣
1.5T fresh cilantro, finely chopped ⁣
1 bay leaf (optional) ⁣
2 bell peppers, seeded and sliced into rings ⁣
⁣
In a tagine or a heavy-bottomed skillet, combine all ingredients for the tomato sauce except bell peppers.  Bring to a boil, reduce to simmer and cook until the sauce thicken and darkens in color, about 20 minutes.  After 10 minutes, drop in the bell peppers and allow to cook in the sauce for the remaining 10 minutes.⁣ Adjust seasoning as needed.
⁣
In a food processor, pulse sardine filets a few times until finely minced.  In a mixing bowl, combine the ground sardines with all remaining ingredients. Mix to evenly incorporate the ingredients.  Shape the sardine mixture into small balls, about the size of a walnut.  Add the sardine balls into the tomato sauce. Cover tagine and cook over medium low heat for about 15 minutes until the sardine balls are cooked through.⁣

Serve with crusty bread and enjoy! ⁣

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