Moroccan fishballs aka boulettes de poissons

For Rosh Hashana we traditionally eat fish as a starter, most of the time we have Salmon or Halibut but we also have fish "balls". This recipe is typically Moroccan but many also make them in tomato sauce or in a sweet and sour type sauce. Here's what you'll need:

For the fish:
2 pounds kosher ground fish (available at the fish store)
1/4 cup breadcrumbs
1 egg
1/4 cup chopped parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp paprika
salt
For the sauce:
1 red pepper sliced in 6 strips
2 dried peppers that you've soaked and cleaned
2-3 cloves peeled garlic
1/2 tsp paprika
1/4 coriander chopped
1 cup saffron infused water
4 tbsps oil
salt

In a bowl mix all the ingredients for the fish and let it rest for an hour in the fridge, then heat a pan and add 1 tbsp of oil olive and 1 of canola oil, shape your fish balls with oiled hands to get them nice and smooth and sear them for a few minutes on each and put aside. I the same pan add the remaining oil, the dried peppers that were soaked, the garlic, coriander, saffron water, the red pepper, salt and paprika, bring to a boil and add the fish balls, once everything is boiling, lower the heat and let them simmer covered for 20 minutes then uncovered for another 15 or 20 minutes till sauce thickens and enjoy!