Ingredients

• 250 g cod
• 250 g wolffish
• 3 g salt (½ tsp)
• 3 g ras el hanout (1 tsp)
• 5 g fresh parsley
• 15 ml olive oil
• 50 ml olive oil
• 400 g tomatoes (4 skinless tomatoes)
• 150 g yellow onion (1 yellow onion)
• 125 g red sweet pepper (1 red sweet pepper)
• 75 g green bell pepper (half green bell pepper)
• 25 g fresh parsley
• 150 ml water
• 30 g tomato paste
• 4 g garlic powder (1⅓ tsp)
• 2 g red bell pepper powder (⅔ tsp)
• 2 g cumin powder (⅔ tsp)
• 2 g cayenne pepper powder (⅔ tsp)

Instructions

1. Peel and finely chop the yellow onion. Cut the red sweet pepper and green bell pepper into small pieces. Finely chop the parsley.

2. Remove the skin from the tomatoes and place them in a food processor. Blend until smooth.

3. Place the cod and wolf fish in a food processor and blend until smooth. Transfer to a large bowl.

4. Add the salt, ras el hanout, chopped parsley, and olive oil to the fish mixture. Mix until combined.

5. Take portions of the fish mixture and shape them into balls. Set aside.

6. Heat the olive oil in a pan over medium heat. Add the chopped yellow onion and sauté for 4-5 minutes. Add the red sweet pepper, green bell pepper, pureed tomatoes, chopped parsley, water, tomato paste, garlic powder, red bell pepper powder, cumin powder, and cayenne pepper powder. Mix well.

7. Add the cod balls on top of the sauce. Turn the heat to high. Once it starts simmering, lower the heat. Place the lid on the pan and cook for 15-20 minutes.