Method
Serves 4-6 (makes approx 60 little
Boulettes)
Cube fish and mince in a food processor.
Place in a bowl and
stir in all other ingredients. With wet hands, form into little
balls.
In a large saucepan or tagine dish, sautee onions in olive oil
till golden, then add all the other ingredients including the water
the saffron has been soaking in. Simmer for half an hour, till
everything is soft.
Poach the sardine boulettes in the sauce for 10mins.
Serve in shallow bowls with pink olives, lemon wedges and chunks
of bread.