2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped fresh cilantro (or use more parsley instead)
1 medium onion, chopped
3 garlic cloves
1 tsp ground cumin
1-1/2 tsp kosher salt
1/2 tsp harissa
1-1/2 lbs cod (I used cod loin), or other white fish
1-1/2 cups fresh bread crumbs
Olive oil for frying
For the sauce:
3 Tbsp olive oil
2 garlic cloves, minced
14 oz crushed tomatoes (I used canned)
1-1/2 cups water or clam broth
Kosher salt and fresh black pepper, to taste
Chopped parsley for garnish
Cover a baking sheet with parchment paper and set aside. Fill a small bowl with cold water and set aside.
To the bowl of a food processor, add the parsley, cilantro, onion, garlic, cumin, salt and harissa. Pulse 10 times until the onion and garlic are minced and everything is well combined. Break the fish into chunks, and add to the processor. Pulse 10 more times or until the fish is minced.
Transfer mixture to a large bowl, and stir in the bread crumbs and egg. Knead with your fingers until the mixture is smooth.
Break off a small piece of the mixture and fry it in a tiny bit of olive oil in a nonstick frying pan. Taste for seasoning, and adjust with salt and pepper if necessary.
Keeping your hands moistened with cold water, form the fish paste into balls approximately one inch in diameter. Set the balls on the baking sheet. Refrigerate until ready to cook.
To make the sauce: Warm the olive oil in a tagine base or Dutch oven. Add the garlic, crushed tomatoes, water or broth, and salt and pepper. Bring to a boil, then reduce the heat to simmer and add the fish balls to the sauce. Cover the pan, and cook for 15-20 minutes, turning the fish balls gently in the sauce midway through, until the fish is just cooked through. Garnish with chopped parsley, and serve hot.