Moroccan · Tagines
Fish Kefta Tagine
Ground white fish is seasoned like meatball kefta and formed into small balls, then gently poached in a spiced tomato sauce inside the tagine, a lighter seafood take on the classic beef kefta tagine with eggs.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g white fish fillets, minced or finely chopped
- 1 small onion, grated
- Small bunch parsley and coriander, chopped
- 1 tsp cumin and 1/2 tsp paprika
- 3 tomatoes, grated
- 1 tsp harissa (optional)
- 3 tbsp olive oil
- Salt
Method
- 1
Make the kefta
Mix the minced fish with grated onion, half the herbs, cumin, paprika and salt. Shape into small balls.
- 2
Build the sauce
Warm the oil and cook the grated tomatoes with harissa if using for 15 minutes until thickened.
- 3
Poach the fish balls
Gently lower the fish balls into the simmering sauce, cover, and cook 12–15 minutes without stirring roughly, so the balls hold together.
- 4
Finish
Scatter the remaining herbs over the top.
- 5
Serve
Serve with bread to soak up the sauce.
Chef's tips
- Chill the shaped fish balls for 15 minutes before cooking to help them hold together in the simmering sauce.
- Spoon the sauce over the balls rather than stirring vigorously, so they don't break apart.
Frequently asked questions
What fish works best for fish kefta?
Firmer white fish like hake, whiting or cod mince holds together better than very soft or oily fish.