Ingredients(4 servings)
Sardine meatballs
- 600 g sardines (300g of meat)
- 2 cloves garlic
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 handful each of chopped parsley and coriander
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Tomato sauce
- 2 large tomatoes (peeled and made into a paste)
Alternative: whole tomatoes or tomato sauce in cans - 1 handful each of chopped parsley and coriander
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon salt
- 2 teaspoons olive oil
Directions
1.
Removing the sardine head and fins. Slice or pry open by hand and remove the entrails and bones leaving only the meat.
2.
Blend the sardines until it turns into a paste.
3.
Put the sardine paste and all meatball ingredients in a bowl and knead by hand. Let stand at room temperature for about 10 minutes, then roll into balls.
4.
Grill the meatballs until the surface is browned to bring out the aroma.
5.
Heat the tagine pot and add the tomato sauce ingredients. Heat until it starts bubbling.
6.
Stir the sauce well, and add the sardine meatballs.
7.
Simmer over low heat for 20 minutes. If you like, top with olives, lemon confit (salted), or pickles.
Morocco- Agadir is a city facing the Atlantic Ocean in southwestern Morocco. Agriculture, fishing and tourism are its main industries, and Taiyo Fisheries established the Agadir Representative Office in 1992 as part of the Octopus and Cuttlefish/Squid Section of the Marine Products Trade Department No.2. The office conducts negotiations with local producers and ship operators, gathers market information, and conducts product inspections.
