Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, harissa cod on a rosti served with ratatouille. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I hope you guys are hungry for some healthy but spicy today. I am keeping the dishes as light as possible and this one is certainly up the. Try our cod fritters for a Persian take on easy cod fish cakes.
Harissa cod on a rosti served with ratatouille is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Harissa cod on a rosti served with ratatouille is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Prepare 4 cod loins
- Prepare Harissa spice mix
- Take Olive oil
- Make ready 1 tsp tomato paste
- Make ready 1 tsp garlic paste
- Take Ratatouille
- Make ready 1 red, green, yellow bell pepper
- Prepare 1 white onion
- Take 1 red onion
- Make ready 1 celery stalk
- Prepare 2 cloves garlic
- Prepare 2 aubergines
- Get 250 g mushrooms
- Take 2 courgettes
- Make ready Salt
- Prepare Tomato paste
- Make ready 1 white onion
- Prepare 1 clove garlic
- Prepare Salt
- Take 400 g plum tomatoes
- Get 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Make ready Sprig thyme
- Prepare Fresh basil
- Make ready Rosti
- Get 2 large peeled potatoes
- Make ready 1 white onion
- Take 1 tsp baking powder
- Get 1 egg
- Take Fresh sage
- Get Sprig rosemary
- Take 1 tsp salt
- Make ready 50 g flour
Harissa is also very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot. Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. I bought a jar of Mina Harissa on Amazon, a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was Eggs in Purgatory. Photo about Two pieces of cooked crispy cod served on top of potato rosti with a bottle and glass of wine in the background.
Instructions 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.
Raw fish close-up on a cutting board. In this Moroccan carrot salad, grated carrots are dressed with a harissa infused olive oil, then mixed with cilantro and avocado. A few weeks ago, after discovering the joys of making harissa from scratch, I spooned a few tablespoons of the fiery, bright paste into a warm dressing infused with garlic. Harissa is spicy North African sauce, and so we are definitely blending culinary borders here, which is a delightful hobby of mine. Place the potatoes on a rimmed baking sheet and drizzle over the olive oil.
So that’s going to wrap this up for this special food harissa cod on a rosti served with ratatouille recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
