Ingredients

• Fish Mixture: 600g (1.3 lbs) minced fresh fish mixture (e.g., Grouper/Locus, Salmon, and Sea Bass)

• Herbs: 1 cup fresh cilantro & parsley, finely chopped

• Aromatics: 4 garlic cloves, minced

• Meatball Seasoning: 1 tsp sweet paprika, ½ tsp cumin, ½ tsp turmeric, salt, black pepper, 2 tbsp olive oil

• Sauce Base Vegetables: 1 red bell pepper (sliced), 1 hot chili pepper (sliced), 6 whole garlic cloves

• Sauce Seasoning & Liquid: 2 tbsp sweet paprika, 1 tsp hot paprika, ½ tsp turmeric, ¼ cup olive oil, 2 cups warm water/broth

• Serving Suggestion: Steamed white rice for serving

Method

1. 01

   Mix Fish Meatballs: In a large bowl, combine minced fish, chopped herbs, minced garlic, spices (paprika, cumin, turmeric, salt, pepper), and 2 tbsp olive oil. Mix gently
   until uniform and shape into round meatballs.

2. 02

   Build Sauce Base: In a wide, shallow pot (Sauteuse pan), arrange sliced red bell peppers, hot peppers, and whole garlic cloves with ¼ cup olive oil.

3. 03

   Sauté Aromatics: Sauté vegetables over medium heat for 5 minutes until fragrant and softened.

4. 04

   Add Spices & Liquid: Bloom paprika and turmeric in hot oil for 30 seconds, then pour in warm water. Bring to a gentle boil.

5. 05

   Simmer One-Pot: Carefully place fish meatballs into the bubbling sauce. Cover, reduce heat to low, and cook ("set and forget") for 30-35 minutes. Serve hot over steaming white rice.