Fish Dumplings in Turmeric Sauce (Belehat Arouss)

By Florence Fabricant

Published December 4, 1984

Total Time
About 50 minutes
Rating
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Featured in: HANUKKAH TABLE: SEPHARDIC TREATS

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Ingredients

Yield:8 servings

  • 2 pounds cod or tilefish fillets (see note)

  • 1 small onion, quartered

  • 3 cloves garlic, sliced

  • 2 teaspoons ground cumin

  • ⅛ teaspoon cayenne pepper

  • 1 egg

  • Salt and freshly ground black pepper to taste

  • 1 cup matzoh meal

  • Oil for deep frying

  • 4 cups fish stock or water

  • 2 tablespoons lemon juice

  • ½ teaspoon turmeric

  • 3 tablespoons tomato paste

  • Sprigs of flat-leaf parsley

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

9 grams carbs; 70 milligrams cholesterol; 359 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 25 grams fat; 1 gram fiber; 665 milligrams sodium; 25 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut fish into 1-inch pieces. Place in food processor and add onion, garlic, cumin, cayenne pepper, egg, salt and pepper. Process until smooth. Add matzoh meal and process until incorporated.

  2. Step 2

    Shape fish mixture into plump ovals about 3 inches long.

  3. Step 3

    Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry until golden brown. Drain on absorbent paper.

  4. Step 4

    Bring stock or water to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes.

  5. Step 5

    Serve warm garnished with parsley.

Tip

  • If fish are purchased whole, have them filleted and make the stock for the recipe by simmering the heads and bones. This recipe can also be made with salt cod or bacalao by soaking it for 24 hours in several changes of cold water, then preceding with the recipe.

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Comments

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Rebecca

Love this dish! Double the spices and make a quick tomato sauce for the fish. Worth the extra 20 min. I used whole peeled tomatoes crushed, chopped onion, garlic, and tomato sauce and paste.

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