Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, harissa cod on a rosti served with ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Harissa cod on a rosti served with ratatouille is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Harissa cod on a rosti served with ratatouille is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Make ready 4 cod loins
- Make ready Harissa spice mix
- Make ready Olive oil
- Get 1 tsp tomato paste
- Take 1 tsp garlic paste
- Make ready Ratatouille
- Take 1 red, green, yellow bell pepper
- Get 1 white onion
- Prepare 1 red onion
- Prepare 1 celery stalk
- Make ready 2 cloves garlic
- Prepare 2 aubergines
- Prepare 250 g mushrooms
- Get 2 courgettes
- Make ready Salt
- Get Tomato paste
- Make ready 1 white onion
- Make ready 1 clove garlic
- Prepare Salt
- Make ready 400 g plum tomatoes
- Get 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Take Sprig thyme
- Prepare Fresh basil
- Take Rosti
- Make ready 2 large peeled potatoes
- Make ready 1 white onion
- Prepare 1 tsp baking powder
- Make ready 1 egg
- Get Fresh sage
- Get Sprig rosemary
- Take 1 tsp salt
- Make ready 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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