Hey everyone, I hope you are having an incredible day today. Today, I will show you a way 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 bit tasty. This will be really 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Harissa cod on a rosti served with ratatouille is something which I have loved my entire life. They are nice and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Get 4 cod loins
- Get Harissa spice mix
- Prepare Olive oil
- Prepare 1 tsp tomato paste
- Make ready 1 tsp garlic paste
- Make ready Ratatouille
- Take 1 red, green, yellow bell pepper
- Get 1 white onion
- Prepare 1 red onion
- Take 1 celery stalk
- Make ready 2 cloves garlic
- Make ready 2 aubergines
- Make ready 250 g mushrooms
- Take 2 courgettes
- Make ready Salt
- Get Tomato paste
- Prepare 1 white onion
- Take 1 clove garlic
- Make ready Salt
- Make ready 400 g plum tomatoes
- Get 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Prepare Sprig thyme
- Get Fresh basil
- Get Rosti
- Make ready 2 large peeled potatoes
- Prepare 1 white onion
- Get 1 tsp baking powder
- Prepare 1 egg
- Make ready Fresh sage
- Take Sprig rosemary
- Prepare 1 tsp salt
- Get 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.
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.
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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