Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, harissa cod on a rosti served with ratatouille. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Harissa cod on a rosti served with ratatouille is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Harissa cod on a rosti served with ratatouille is something which I’ve loved my whole life.
Served with a simple Ratatouille this flavour packed dish will really hit the spot. The Ultimate Spanish Cod Recipe with Tomato Sauce. I hope you guys are hungry for some healthy but spicy today.
To get started with this recipe, we must first prepare a few components. You can cook harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Take 4 cod loins
- Get Harissa spice mix
- Get Olive oil
- Get 1 tsp tomato paste
- Prepare 1 tsp garlic paste
- Get Ratatouille
- Prepare 1 red, green, yellow bell pepper
- Take 1 white onion
- Get 1 red onion
- Get 1 celery stalk
- Make ready 2 cloves garlic
- Make ready 2 aubergines
- Take 250 g mushrooms
- Prepare 2 courgettes
- Take Salt
- Get Tomato paste
- Take 1 white onion
- Take 1 clove garlic
- Make ready Salt
- Get 400 g plum tomatoes
- Make ready 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Get Sprig thyme
- Prepare Fresh basil
- Take Rosti
- Take 2 large peeled potatoes
- Make ready 1 white onion
- Prepare 1 tsp baking powder
- Get 1 egg
- Prepare Fresh sage
- Prepare Sprig rosemary
- Get 1 tsp salt
- Take 50 g flour
Photo about Two pieces of cooked crispy cod served on top of potato rosti with a bottle and glass of wine in the background. Raw fish close-up on a cutting board. This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright. In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables.
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.
Harissa adds a wonderful smoky spice to the delicate flavour of white fish in this dish while the bulgur topping adds a healthy crunch. Rosti is the Swiss version of hash browns or potato pancakes made with butter, potatoes, and salt. It's cut into wedges and served with sausages or other meats and cheeses. This versatile dish also can be topped with an egg and served with a salad for brunch or light dinner or alongside a steak or other. Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce.
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