Moroccan Spicy Fish Patties with Fava Beans
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- Blender
INGREDIENTS
Patties:
- 10.5 ounces/300 grams fresh skinless sea bass
- 17.5 ounces/500 grams fresh skinless tilapia
- ½ large onion, chopped
- 2-3 garlic cloves, minced
- 1 cup fresh cilantro, no stems
- ½ cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
Sauce:
- ½ – ¾ cup olive oil
- 1 red bell pepper, thinly sliced
- 12 garlic cloves, smashed
- 3-4 dried paprika peppers
- 2 red hot chili peppers, to taste, sliced
- 1 tablespoon sweet harissa in oil
- 2 tablespoons sweet paprika
- 1 tablespoon cumin
- 1 flat tablespoon salt
- 3 cups/720 milliliters water
- 1 cup/150 grams frozen fava beans, thawed
- 1 cup fresh cilantro, no stems, chopped
INSTRUCTIONS
- Start by blending the seabass, tilapia, onion, garlic, and cilantro in a food processor until the mixture is smooth. Add the breadcrumbs, olive oil, cumin, paprika, and salt. Knead the mixture by hand until it firms up and holds together. Set aside.
- Heat a large pot over medium heat and add the olive oil. Once hot, add the sliced bell pepper, hot peppers, and dried paprika peppers. Cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the garlic and cook for another minute, being careful not to burn it.
- Stir in the harissa, sweet paprika, cumin, and salt. Mix well to release the spices’ flavors, then pour in 2 cups of water and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to deepen the flavors.
- Carefully form the fish mixture into patties, and gently place them into the simmering sauce. Add the fava beans and the remaining cup of water. Simmer for about 20 minutes, stirring occasionally. In the final 2 minutes of cooking, add the bunch of cilantro and stir it gently into the sauce.
- Serve hot, with fresh challah or couscous on the side.
MY NOTES
FAQ
What types of fish work best for these patties?
For Moroccan spicy fish patties, it’s best to use firm, white fish that holds together well when blended or ground. Common choices include seabass, tilapia, cod, or haddock. These fish have a mild flavor that complements the bold spices in the dish without overpowering them. You can also mix fish varieties, like combining seabass with tilapia, to balance texture and taste. Avoid overly oily fish like mackerel or sardines, as they can make the patties too heavy and greasy. Fresh fish is ideal, but if using frozen fish, ensure it’s thoroughly thawed and patted dry to avoid excess moisture, which can cause the patties to break apart during cooking.
How can I adjust the spice level?
To control the spice level in your spicy fish patties, you can easily adjust the type and quantity of peppers and spices. For milder patties, reduce or omit the hot peppers in the sauce and cut back on the paprika. You can also use sweet paprika instead of hot paprika for a gentler flavor. If you prefer more heat, increase the amount of chili peppers, add a pinch of cayenne, or use a spicier variety of harissa. Balancing the heat with fresh herbs like cilantro or parsley can mellow out the spice without losing complexity. Taste the mixture before forming the patties, and make small adjustments to suit your preferences.
What can I serve alongside spicy fish patties?
Spicy fish patties pair well with a variety of side dishes that complement their rich, spiced flavor. Traditional options include fluffy couscous, which absorbs the sauce beautifully, or crusty challah bread to scoop up every bit of the flavorful broth. A fresh salad with cucumbers, tomatoes, and lemon dressing adds a refreshing contrast to the spice. Roasted vegetables, like zucchini or eggplant, work well as hearty sides. You can also serve the patties over rice or quinoa for a filling option. For a complete Moroccan-inspired meal, consider adding small plates of olives, hummus, and pickled vegetables to round out the table.
Can I make the spicy fish patties ahead of time and freeze them?
You can prepare spicy fish patties in advance and freeze them for convenience. After shaping the patties, lay them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the patties to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to cook, thaw the patties in the refrigerator overnight. It’s best to add them to the sauce while slightly chilled to help them hold their shape. Avoid cooking from frozen, as this can cause uneven cooking and affect the texture of the patties.
How do I prevent the patties from falling apart while cooking?
Ensure the mixture is well-balanced and not too wet. After blending the fish, onions, garlic, and herbs, mix in breadcrumbs gradually until the mixture holds together when shaped. Kneading the mixture for a few minutes helps the proteins bind, making the patties more cohesive. Chill the shaped patties in the refrigerator for at least 30 minutes before cooking to firm them up. When placing them in the sauce, do so gently and avoid stirring too aggressively. Cooking at a steady, medium heat ensures they cook through without breaking apart.
What can I substitute for fava beans?
You can easily substitute them with other legumes that hold up well in the sauce. Chickpeas are a popular alternative, adding a slightly nutty flavor and firm texture. Butter beans or cannellini beans work well, offering a creamy bite that complements the spicy fish patties. Green peas or edamame can also be used for a lighter, fresher option. If using canned beans, rinse and drain them before adding them to the sauce. Frozen beans should be thawed beforehand. Adjust the cooking time as needed to ensure the beans are heated through without becoming mushy.
What is the best way to reheat leftovers?
To reheat leftover spicy fish patties without drying them out, use gentle, moist heat. Place the patties in a saucepan with any leftover sauce, adding a splash of water if the sauce has thickened too much in the fridge. Cover the pan and heat over low to medium heat for 5-10 minutes, occasionally spooning sauce over the patties to keep them moist. Avoid microwaving, as it can dry out the fish and cause the patties to become rubbery. If reheating a larger batch, you can warm the dish in a covered oven-safe dish at 300°F (150°C) for about 20 minutes.
Can I bake the patties instead of cooking them in the sauce?
You can bake the spicy fish patties if you prefer a drier, more structured texture. Preheat the oven to 375°F (190°C) and place the patties on a parchment-lined baking sheet. Lightly brush them with olive oil to prevent drying out. Bake for 15-20 minutes, flipping halfway through, until the patties are golden and cooked through. While baking skips the slow infusion of flavors from the sauce, you can serve the baked patties with the sauce on the side for dipping or pouring. This method works well if you want a slightly crisp exterior while still enjoying the rich flavors of the sauce.
What other herbs or spices can I add?
Fresh parsley adds brightness and balances the heat, while dill offers a subtle, fresh contrast. For more depth, try adding ground coriander, smoked paprika, or a pinch of saffron to the spice mix. A squeeze of lemon juice or a bit of grated lemon zest can lift the dish with a touch of acidity. If you like complex flavors, a dash of cinnamon or allspice can add warmth without overwhelming the dish’s primary spice profile.
