Entree: Mauritania – Southern Culinary Region – Boulettes de Poisson (Spiced West African-style fish meatballs simmered in a tomato sauce, typically served with couscous)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets, skinned and boned (cod, haddock, or similar)
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) cayenne or 1 tsp (5 ml) harissa paste, optional
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tsp (5 ml) grated fresh ginger
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) tomato paste (optional for richness)
- 1 tbsp (15 ml) chopped fresh cilantro, plus extra for garnish
- 1 tsp (5 ml) sugar (to balance acidity), optional
- 1 cup (170 g) dry couscous
- 1 1/4 cup (300 ml) boiling water or hot stock
- 1 tbsp (15 ml) olive oil or butter (for couscous)

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets, skinned and boned (cod, haddock, or similar)
- 1 large egg (50 g)
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) cayenne or 1 tsp (5 ml) harissa paste, optional
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tsp (5 ml) grated fresh ginger
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) tomato paste (optional for richness)
- 1 tbsp (15 ml) chopped fresh cilantro, plus extra for garnish
- 1 tsp (5 ml) sugar (to balance acidity), optional
- 1 cup (170 g) dry couscous
- 1 1/4 cup (300 ml) boiling water or hot stock
- 1 tbsp (15 ml) olive oil or butter (for couscous)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the fish mixture: pulse the fish fillets in a food processor until finely chopped but not pasty. Transfer to a bowl and mix with the egg, breadcrumbs, lemon juice, cumin, coriander, cayenne or harissa (if using), salt, and pepper until combined. Chill 10–15 minutes to firm up.
2. Form the boulettes: wet your hands and shape the mixture into 12–14 small meatballs about 1 1/4 inches (3 cm) diameter. Place on a plate and chill while you make the sauce.
3. Cook the sauce: heat the vegetable oil in a wide skillet or shallow saucepan over medium heat. Add the chopped onion and cook, stirring, until soft and starting to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Add tomatoes and simmer: stir in the crushed tomatoes, water or stock, tomato paste (if using), sugar (if using), and a pinch of salt. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and thicken slightly.
5. Poach the fish balls: gently add the fish boulettes to the simmering sauce in a single layer. Cover and simmer over low heat for 10–12 minutes, turning once gently, until the meatballs are cooked through and firm.
6. Finish and adjust seasoning: stir in 1 tablespoon (15 ml) chopped cilantro, check seasoning and add salt or a squeeze of lemon if needed. Keep sauce at a gentle simmer for another 1–2 minutes.
7. Cook the couscous: place couscous in a bowl, stir in 1 tablespoon (15 ml) olive oil or butter, pour 1 1/4 cup (300 ml) boiling water or hot stock over it, cover and let stand 5 minutes, then fluff with a fork.
8. Serve: divide couscous among plates, spoon boulettes and tomato sauce over the top, garnish with additional cilantro and a lemon wedge.

1. Prepare the fish mixture: pulse the fish fillets in a food processor until finely chopped but not pasty. Transfer to a bowl and mix with the egg, breadcrumbs, lemon juice, cumin, coriander, cayenne or harissa (if using), salt, and pepper until combined. Chill 10–15 minutes to firm up.
2. Form the boulettes: wet your hands and shape the mixture into 12–14 small meatballs about 1 1/4 inches (3 cm) diameter. Place on a plate and chill while you make the sauce.
3. Cook the sauce: heat the vegetable oil in a wide skillet or shallow saucepan over medium heat. Add the chopped onion and cook, stirring, until soft and starting to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Add tomatoes and simmer: stir in the crushed tomatoes, water or stock, tomato paste (if using), sugar (if using), and a pinch of salt. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and thicken slightly.
5. Poach the fish balls: gently add the fish boulettes to the simmering sauce in a single layer. Cover and simmer over low heat for 10–12 minutes, turning once gently, until the meatballs are cooked through and firm.
6. Finish and adjust seasoning: stir in 1 tablespoon chopped cilantro, check seasoning and add salt or a squeeze of lemon if needed. Keep sauce at a gentle simmer for another 1–2 minutes.
7. Cook the couscous: place couscous in a bowl, stir in 1 tablespoon olive oil or butter, pour 1 1/4 cup (300 ml) boiling water or hot stock over it, cover and let stand 5 minutes, then fluff with a fork.
8. Serve: divide couscous among plates, spoon boulettes and tomato sauce over the top, garnish with additional cilantro and a lemon wedge.