Step 1

Make the sauce. In a large pan with a lid, heat about 2 tablespoons olive oil. Add the garlic and cook over medium heat, tossing regularly until fragrant, about 30 seconds. Add the canned tomatoes with their juices, broth, harissa paste, and bell peppers. Stir in the cilantro or parsley, ras el hanout, cumin, chopped lemon, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway leaving just a small opening at the top. Let the mixture gently simmer while you make the fish meatballs.

Step 2

Make the fish mixture. In the bowl of a large food processor fitted with a blade, add the fish, onion, garlic, cilantro, parsley, and chili pepper or jalapeno (if using). Add the ras el hanout, ginger, cinnamon, and a big pinch of salt and pepper (about 1/2 teaspoon each). Close the lid and pulse several times until the mixture is well blended.

Step 3

Transfer the fish mixture to a large bowl. Add the breadcrumbs, egg, and a small drizzle of olive oil. Use your hands to mix until the breadcrumbs and egg are well-incorporated.

Step 4

Form the fish kofta. Form the fish mixture into small balls (about 1 tablespoon of the mixture each).

Step 5

Cook the fish balls in the sauce. Gently nestle the fish meatballs in the simmering sauce and spoon some of the sauce on top. Cook, keeping the cover on partway and toss occasionally), until the fish is fully cooked through, about 10 to 15 minutes.

Step 6

Finish and serve. Garnish with more fresh cilantro or parsley and serve.