Moroccan Fish Kofta In Harissa Sauce

I’ll be the first to admit I don’t have the prettiest name for this recipe. But whether you call it fish “meat”balls, fish balls, fish kefte/kofta, or just plain Moroccan fish, this is one of the tastiest, most intensely flavorful fish recipes ever! To make it, I spike a simple tomato sauce with warming spices like ginger, ras el hanout, cinnamon, spicy harissa paste, loads of fresh herbs, and chopped lemon–yes, peel, pith, and all. You simply let the sauce happily bubble until jammy while you roll the fish meatballs. Just like my Moroccan Fish, it develops this incredibly deep, complex North African flavor but takes less than an hour. The fish kofta, which are already loaded herbs and spices, poach in the fragrant sauce just like eggs in Shakshuka. So they stay very juicy and tender while they are infused with even more flavor. A few Mediterranean pantry basics are all you need to turn a weeknight fish recipe into this wow-worthy dinner.

Moroccan Fish Kofta Ingredients and Substitutions

While the ingredient list may seem long, it’s almost exclusively jars and cans from the pantry–many of which you can find at our shop. You’ll need:

Fish: Any firm, mildly flavored white fish fillet works best, like halibut or cod. Fresh aromatics: Yellow onion and garlic give a nice sweet-and-savory depth of flavor. You can use any color onion (or shallots) and green onions in place of garlic if you prefer. Fresh herbs: I use a combination of cilantro and parsley for freshness. If you don’t like cilantro, substitute with fresh mint or more parsley. Fresh chili: Fresh chili or jalapeño adds complexity to the sauce’s spicy side, but you can remove the seeds or leave it out entirely if you’re worried about it being too spicy. Seasonings: Ras el hanout, ginger, cinnamon, and cumin add earthy, sweet, spicy flavor. Harissa makes the sauce deeply savory, sweet, bright, and spicy all at once. Kosher salt and black pepper enhance the flavor. Dried breadcrumbs keep the fish juicy and adds a nice texture to the fish balls. Feel free to use gluten-free! Egg holds the fish mixture together. Extra virgin olive oil enriches the sauce and the fish. Use a high-quality extra virgin variety–any of the oils from our shop would work well. Diced tomatoes with their juices form the base of the sauce. If you have a can of whole tomatoes, simply pour it into a bowl and use your hands to burst and pull apart the tomatoes into small pieces. Vegetable broth adds some liquid to the sauce so it’s not too thick without watering it down. Chicken stock or chicken broth also works. Red bell pepper adds a welcome texture and freshness. I like the sweetness of red peppers, but yellow, green, or purple bell peppers work well too. A whole lemon adds an intensely bright pop of acidity to balance the intensity of the sauce. Organic/unsprayed lemon is preferred since you will also eat the skin.

What is Harissa?

Harissa is a fragrant, spicy North African red chile paste or sauce flavored with garlic, olive oil, citrus and warming spices. You can make your own harissa from scratch or find our favorite high-quality harissa at our shop. Endlessly useful, just a spoonful of harissa dials up the flavor of so many simple dishes. Use like hot sauce, spooning onto eggs (scrambled, fried or baked). Spread on sandwiches and hummus toast. Or whisk right into aioli to make a spicy mayo of sorts. It also makes for a delicious marinade for fish, chicken, or veggies like roasted cauliflower steaks.

What is Ras el Hanout?

Ras el Hanout is a versatile spice blend that gives a wide range of dishes a bold Mediterranean flavor, including Pastilla (Skillet Chicken Pie), braised fish and chicken, Lamb Stew, couscous, and more. It is used throughout North Africa and the Middle East, however its origins are rooted in Morocco.While the exact recipe varies from region to region, shop to shop, and family to family, the Ras El Hanout consists of a complex mix of anywhere from 10 to 30 different spices. Combining sweet, savory, and spicy notes, it typically includes warming spices like cinnamon, cumin, coriander, turmeric, ginger, cardamom, nutmeg, cloves, and black pepper.Look for this delightfully aromatic spice at your local Middle Eastern market or online at our shop and have it delivered right to your door. For a deeper dive, check out our guide: Ras El Hanout: The “Top Shelf” Spice You Want In Your Pantry.

How to Make this Recipe

Get any sides or starters ready before you add the fish kofta balls to the sauce (suggestions below). The biggest key to this recipe is to poach the fish just until it’s cooked through, otherwise it will dry out. Be sure to check on the balls as they simmer—they should flake easily when you poke them with a fork and the internal temperature reaches about 135°F. Here are steps:

Start Simmering the Sauce

Start the sauce. In a large pan with a lid, heat about 2 tablespoons olive oil. When the oil shimmers, add 3 minced garlic cloves and cook over medium heat, tossing regularly until fragrant, about 30 seconds. Add a 15-ounce can of diced tomatoes with their juices, 1 cup vegetable broth, and 1 thinly sliced bell pepper. Season and simmer. Stir in 2 tablespoons harissa paste (or start with less if you’re sensitive to spice), 1/2 packed cup chopped cilantro or parsley leaves and 1/2 teaspoon each ras el hanout and cumin. Add 1/2 chopped lemon (pith and rind included, seeds discarded), and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway, leaving just a small opening at the top. Let the mixture gently simmer while you make the fish balls.

Make the Fish balls

Make the fish mixture. In the bowl of a large food processor fitted with a blade, add 1 pound of chopped fish fillet, 1 small quartered onion, 2 peeled garlic cloves, 1/2 cup of fresh cilantro, and parsley. Add 1 small hot chili pepper or jalapeno, stemmed (if using). Season with 1 teaspoon ras el hanout, 1/2 teaspoon ginger and cinnamon, and a big pinch of salt and pepper (about 1/2 teaspoon each). Close the lid and pulse several times until the mixture is well blended. Transfer the fish mixture to a large bowl. Add 1/2 cup dried breadcrumbs, 1 lightly whisked egg, and a small drizzle of olive oil. Use your hands to mix until the breadcrumbs and egg are well incorporated. Form the fish balls. Form the fish mixture into small balls (about 1 tablespoon of the mixture each).

Poach the Fish

Cook the fish balls in the sauce. Gently nestle the fish meatballs in the simmering sauce and spoon some of the sauce on top. Cook, keeping the cover on partway and toss occasionally), until the fish is fully cooked through, about 10 to 15 minutes. Finish and serve. Garnish with more fresh cilantro or parsley and serve immediately.

What to Serve with this Moroccan Fish Kofta Recipe

You can serve this Moroccan fish dinner on its own, but I love to add a fresh and cooling salad to balance the spice in this dish, like my Mediterranean cucumber salad or creamy cucumber salad.Alternatively, you could start with one of Morocco’s famous cooked “salads,” like Moroccan carrot salad or Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad), to keep a similar flavor profile. Missing out on any ounce of the delicious sauce would be a shame, so I always serve with couscous or a grain of some sort on the side. A quick flatbread like Tunisian Mlewi is yet another delicious option. Or you can use your favorite gluten-free bread. Whatever you do, just don’t let the sauce go to waste! Browse all Mediterranean recipes.