Stew
Boulettes de Poisson
About
Spiced Senegalese fish balls simmered in a rich tomato sauce, a Lebou and Wolof coastal favourite from the fishing communities around Dakar, eaten with rice or spooned over broken-rice ceebu jën.
Equipment
- Food processor or mortar
- Bowl
- Frying pan
- Saucepan
- Slotted spoon
Ingredients
Boneless white fish fillets500 g
Onion1 small, plus 1 large for sauce
Parsley1 small bunch
Garlic4 cloves
Scotch bonnet pepper1
Egg1
Breadcrumbs1/2 cup
Stock cube1
Ripe tomatoes3
Tomato paste2 tbsp
Vegetable oil3 tbsp, plus more for frying
Bay leaf1
Salt and black pepperto taste
Water or fish stock1 1/2 cups
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