Cut the fish fillets into rough pieces and put in a food processor, along with the egg, spring
onion, parsley, coriander and breadcrumbs. Mix the saffron with 1 tablespoon warm water and add to
the other ingredients with 3/4 teaspoon salt and some freshly ground black pepper. Process to a
thick paste, scraping down the side of the bowl occasionally.
With moistened hands. shape the fish mixture into balls the size of a walnut. Put on a tray.
cover and set aside in the refrigerator.
Put the onion and olive oil in a saucepan and cook over medium heat for 2-3 minutes. Add the
garlic, paprika, harissa or cayenne pepper and cumin. Stir for a few seconds, then add the chopped
tomato, sugar, 250ml / 9 fl oz water and salt and freshly ground black pepper, to taste. Bring to
the boil. cover and simmer for 8-10 minutes.
Add the fish balls to the tomato sauce, shaking the pan occasionally as they are added so that
they settle into the sauce. Return to a gentle boil over medium heat. cover and simmer for 10-15
minutes. Serve the fish balls hot with crusty bread.