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See recipes for Harissa cod on a rosti served with ratatouille too. Add the garlic and fry for a further min. Stir in the vinegar, harissa (to taste) and sugar, then tip in the tomatoes, chickpeas and half the basil.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Take 4 cod loins
- Get Harissa spice mix
- Prepare Olive oil
- Get 1 tsp tomato paste
- Prepare 1 tsp garlic paste
- Make ready Ratatouille
- Make ready 1 red, green, yellow bell pepper
- Get 1 white onion
- Make ready 1 red onion
- Make ready 1 celery stalk
- Prepare 2 cloves garlic
- Get 2 aubergines
- Take 250 g mushrooms
- Get 2 courgettes
- Make ready Salt
- Take Tomato paste
- Get 1 white onion
- Get 1 clove garlic
- Take Salt
- Prepare 400 g plum tomatoes
- Make ready 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Take Sprig thyme
- Get Fresh basil
- Get Rosti
- Make ready 2 large peeled potatoes
- Prepare 1 white onion
- Prepare 1 tsp baking powder
- Prepare 1 egg
- Make ready Fresh sage
- Prepare Sprig rosemary
- Make ready 1 tsp salt
- Make ready 50 g flour
Use harissa paste in dishes inspired by North African and Middle Eastern cuisine. We have recipes using chicken, lamb and fish as well as vegetarian options.. Try mixing harissa paste into quinoa, rice, farro or any other grains. Serve these grains or couscous with salmon and a side of zaalouk.
Steps to make Harissa cod on a rosti served with ratatouille:
- Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
- Preheat the oven to 180’C.
- Prepare the tomato base. Fry the onion and add splash of water to soften. Add the rest of the ingredients except the wine and simmer for 20 minutes. Add the wine and stir well. Take off the heat.
- Ratatouille. Roast the diced vegetables ensuring they are still firm.
- Prepare rostis. Grate potatoes and onions and add remaining ingredients. On a medium pan spoon preferable sized portions into the pans and gently fry on both sides. Once they are shaped they can be deep fried on 170’C until golden.
- Bake the cod until it flakes. Fry rostis and combine the ratatouille with the tomato base. Serve with fresh herbs and a good glass of wine.
If you are using Mina harissa - just drizzle your vegetables with olive oil and sprinkle with salt before roasting. Harissa is versatile stuff, on the order of ketchup and sriracha. Like both of those condiments, it's magical with eggs, especially fried ones with crisp, lacy whites. My Sephardic Jewish in-laws serve it with poached salmon; if they were the grilling types, they'd keep it around for grilled kebabs as well. Add bell peppers, onions and eggplant back into the pan with italian squash.
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