Fish Balls with Ras El Hanout Cream Sauce

I was recently watching a cooking show on PBS, and the host was making a salad dressing using the middle eastern spice blend Ras El Hanout. I thought it sounded so exotic and I wanted to taste this recipe. Ras El Hanout means "top of the shop" and is typically made with a spice vendor's best ingredients. I found the spice at Williams-Sonoma and searched for other recipes that used ras el hanout; I happened upon this fish dish and it was delicious. You can you use ras el hanout with any meat, poultry or seafood. I hope you seek out this spice blend and try it...I don't think you will be disappointed!


Fish Balls with Ras El Hanout Cream Sauce

1 pound white fish fillet, chopped (cod, halibut, or sole are good options)
2 garlic cloves
8 sprigs parsley
Salt and freshly ground pepper
1 medium sweet onion, grated
1 tablespoon ras el hanout (How to Make Ras El Hanout)*
3 tablespoons olive oil
1/2 cup water
3/4 cup heavy cream or thick coconut milk

Directions:

Place the fish, garlic and parsley (remove any large stems) in a food processor and mince until smooth. Place the fish mixture in a medium bowl and season it with salt and pepper. Shape it into medium size balls; the mixture will not be very firm so be gentle when forming balls. 

In a large pan, sauté the onion in olive oil until translucent, 1 to 2 minutes. Season with salt and pepper. Add the fish balls and sauté on all sides, turning carefully so they do not come apart, cooking for 5 to 7 minutes. Mix the ras el hanout, water and cream together and stir into pan.  Cover and simmer over medium heat, 12 to 15 minutes.

Serve warm over basmati rice or couscous.