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Boulettes de Poisson Marseillaise @Cocoa&Lavender

Boulettes de Poisson à la Marsaillaise {Marseille-Style Fish Balls}

This fish recipe was adapted from the book "Flavors from the French Mediterranean" Michelin 3-star chef Gérald Passedat. This dish can be prepared in advance and assembled when you serve.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine French, Provencal
Servings 8 people

Ingredients
  

  • 2 pounds Sea Bream Fillets cut into small dice*
  • 1 Moroccan Preserved Lemon rinsed (pulp removed) and chopped
  • 1 small bunch Cilantro finely chopped
  • 2 ounces Sun-Dried Tomatoes finely chopped
  • 1 small bunch Chives snipped
  • 2 Shallots peeled and chopped
  • olive oil
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • 2 eggs
  • 1/2 cup Flour
  • 3 cups Bread crumbs
  • 2 fennel bulbs cut in 1/3-inch dice, fronds reserved
  • 1 pound Potatoes peeled and cut into 1/3-inch dice
  • 1 Onion cut into 1/3-inch dice
  • 1 sachet Saffron powder
  • 1 Star Anise
  • 9 cups Fish stock
  • to taste Salt and Pepper

Instructions
 

  • Cook the shallot in a little olive oil over medium-low heat until clear.
  • In a large bowl, mix the cooked shallot, chopped preserved lemon rind, cilantro, sun-dried tomatoes, and chives.
  • Add the diced fish, cumin, turmeric, and the eggs.
  • Season with salt and pepper and mix well.
  • Shape this mixture into small balls (about 40), roll them in flour, roll them in your palms, then in bread crumbs to coat well.
  • Set them on a foil-lined baking sheet. It helps to rinse and moisten your hands ever 4 balls or so.
  • If you don't much of the mixture will stick to your hands. (make these 4-6 hours ahead and refrigerate).
  • In a stock pot over medium-high heat, add a splash of olive oil and cook the fennel, potatoes, and onion until the vegetables are soft.
  • Add the saffron, star anise, and fish stock and bring to a boil.
  • Reduce heat and simmer over low heat for 45 minutes. (This can be made a day in advance, and reheated before serving.)
  • Preheat the oven to 325°F. Drizzle the fish balls with a little olive oil, then season with salt and pepper.
  • Bake for 15 minutes.
  • To finish, broil the balls for 2-3 minutes to add some nice color.
  • Place 5 fish balls into 8 serving bowls.
  • Ladle the brother over the fish balls, garnish with fennel fronds, and serve.

Notes

* or monkfish, striped bass, turbot, or any firm white fish. I used tilapia, as Whole Foods forgot to place my order.
Tried this recipe?Let us know how it was!