My childhood memories are accompanied by a wide variety of fish dishes. They were served at least twice a week in stews, patties, grilled, or fried. I especially remember the small sardines, which my late mother used to clean, cut, and prepare for stuffing or frying, as a kind of appetizer for the meal. We, the children, would stand not far from the kitchen and wait impatiently for them to come out of the pan so we could bite into them and enjoy them while they were still hot.
Preparing these sardines did not require a special recipe. It was enough to clean them, cut them, and deep-fry them in hot oil. A few weeks ago I came across fresh sardines in the markets. They were immediately brought to my kitchen, prepared, and then fried, to the delight of my grown children.
This week I chose to bring you three fish recipes. The first is for stuffed sardines, known as “Mudjawwaz” or “married” in Hebrew. These are filleted sardines stuffed with a spicy filling of fish roe or hard-boiled eggs, seasoned with harissa, garlic, and herbs. Some know this dish, served as a starter at festive meals, as “Mogador sardines,” named after the port city in Morocco.
The second recipe is for fish paella. “Paella” is a wide, shallow pan in which the dish is cooked and then served at the center of the table in all its glory. This dish originates from the Valencia region of Spain, but it has many variations. In the original version, chicken and saffron are added, but there are other versions with meat, seafood, fish, or vegetables. This time I chose to prepare fish paella on a base of round rice. At the end of cooking, a slightly toasted layer of rice forms at the bottom of the pan. When this happens, your paella is successful Make sure the pan has metal handles, which allow it to be placed in the oven at the end of cooking.
The third recipe is for fish patties. Anyone who knows me knows my opinion about a pot of patties and its ability to pamper the family. Cooking a pot of patties gives off the aroma of home cooking, and truthfully, I do not know a single person, child or adult, who does not love patties. They can be made from beef, chicken, fish, vegetables, or grains. Meaty, vegetarian, or vegan. Baked, fried, or swimming in spicy tomato sauce.
As you understand, patties have many variations and preparation techniques, which allow freedom and creativity in the kitchen. Often they are stuffed into a sandwich between slices of vegetables, herbs, and spreads, turning every bite into a delicious and surprising experience with perfect aroma and taste. This time I chose patties that will make even those who are not fond of fish learn to love them.
Stuffed sardines (Moroccan-style "married" sardines)
Ingredients (for about 8–10 servings)
For the filling
• 60 grams fish roe or 3 hard-boiled eggs, mashed or finely chopped
• ½–¾ cup chopped parsley
• ½ cup chopped cilantro
• 3 tablespoons harissa
• 5 tablespoons crushed garlic
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 tablespoon olive oil
For the sardines
• 30 clean sardine fillets
• 1 cup sifted flour
• ¼ teaspoon salt
• 2–3 eggs beaten with 3 tablespoons water
• Oil for frying
For spicy chermoula sauce
• 4 tablespoons harissa
• ½ teaspoon paprika
• Salt to taste
• 1 teaspoon cumin
• 4–5 tablespoons vinegar
• 3 tablespoons lemon juice
• 4 tablespoons olive oil
• 5 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• 5–6 cloves garlic, crushed
Preparation
- Place all filling ingredients in a bowl and mix until a uniform paste forms. Taste and adjust seasoning (spiciness and garlic level) according to your preference.
- Lay a sardine fillet on a work surface with the inner side facing up. Spread a tablespoon of filling and close with another fillet. Press gently and seal like a sandwich. Repeat with all sardines. Arrange on a tray, cover with cling film, and refrigerate or freeze until set.
- Heat oil in a wide pan. Prepare two bowls: One with flour and salt, and another with beaten eggs and water. Dip stuffed sardines first in flour, then in egg mixture, and fry in hot oil for a few minutes until golden. Place on paper towels.
- To make the sauce, mix all ingredients in a bowl. Taste and adjust flavor (heat, garlic, vinegar). Store in a sealed container in the refrigerator. Serve alongside the hot sardines.
Difficulty: Medium–Hard
Preparation time: About 40 minutes
Type: Parve
Fish Paella / Fish on a Bed of Rice
Ingredients (8–10 servings)
• 5 tablespoons olive oil
• 2 onions, chopped or thinly sliced
• 1 hot green pepper, thinly sliced
• 3 tomatoes, finely chopped
• 1 teaspoon salt
• 5 garlic cloves, sliced or crushed
• ½ cup white wine
• 1 teaspoon paprika (sweet or hot)
• ¼ teaspoon turmeric
• 1 teaspoon sugar
• 2½ cups round rice
• 6 cups hot water
• Olive oil for frying
• 14 fish fillets (barbounia or sea bass, mullet, or sea bream)
For serving
• 2–3 lemons, cut into wedges
• 1 cup chopped herbs (parsley, cilantro, green onion)
Preparation
- Pour olive oil into a wide oven-safe pan or shallow pot. Add onions and sauté until translucent. Add green pepper and cook for 2–3 minutes, then add tomatoes. Stir with a wooden spoon. Season with salt and garlic and cook until lightly golden.
- Add white wine, paprika, turmeric, and sugar. Mix well.
- Add rice and stir until fully combined with the vegetables. Pour in half the water, mix, and cook for about 10 minutes until absorbed.
- Meanwhile, fry fish fillets in a separate pan with olive oil until golden on both sides. Set aside.
- When liquid is absorbed, add remaining water and cook for 5 minutes. Place fish into the rice (or on top). Transfer pan to oven for 15 minutes without a lid.
- Remove, garnish with herbs, and serve with lemon wedges.
Difficulty: Easy–Medium
Preparation time: About 40 minutes
Type: Parve
Fish Patties in Spicy Sauce
Ingredients (6–8 servings)
For the sauce
• ¼ cup oil
• 2 medium onions, finely chopped
• 5 garlic cloves, chopped
• 3 heaped tablespoons tomato paste
• 1½ teaspoons pilpelchuma (spicy chili paste)
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• 1 tablespoon vinegar
• 2 cups water
For the fish patties
• 500 grams Nile perch (or any fresh fish), cleaned, deboned, and minced
• 1 cup chopped parsley
• ¼ cup chopped cilantro or dill
• 2 onions, finely chopped
• 2 slices bread soaked in water and squeezed (or 4 tablespoons breadcrumbs or matzah meal)
• 1 egg (size L)
• 1 teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon hot red pepper
• Oil for frying
For serving
• ¼ cup chopped parsley
Preparation
- To make the sauce, heat oil in a wide pot. Add onions and garlic and sauté until golden. Add tomato paste, pilpelchuma, salt, cumin, and vinegar. Stir well. Add water while stirring and bring to a boil. Lower heat and cook for about 10 minutes.
- To make the patties, place the ground fish in a bowl. Add parsley, cilantro, and onions. Mix and add soaked bread or breadcrumbs. Knead by hand. Add egg, salt, white pepper, and hot pepper. Mix until uniform.
- Heat oil in a wide pan. Shape mixture into 3 cm balls with wet hands and fry until golden on both sides. Remove to paper towels.
- You can serve as is or continue cooking them in the sauce so it covers them completely. Add a little water if needed. Gently shake the pot so the sauce coats evenly. Cook for another 10 minutes and serve hot with white rice or couscous. Garnish with chopped parsley.
Difficulty: Medium
Preparation time: About 1 hour
Type: Parve