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We hope you got insight from reading it, now let’s go back to harissa cod on a rosti served with ratatouille recipe. To cook harissa cod on a rosti served with ratatouille you only need 33 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Harissa cod on a rosti served with ratatouille:
- Get 4 cod loins
- Use Harissa spice mix
- Get Olive oil
- Take 1 tsp tomato paste
- You need 1 tsp garlic paste
- Take Ratatouille
- Take 1 red, green, yellow bell pepper
- Get 1 white onion
- Use 1 red onion
- Prepare 1 celery stalk
- Prepare 2 cloves garlic
- Provide 2 aubergines
- You need 250 g mushrooms
- You need 2 courgettes
- Get Salt
- Use Tomato paste
- Get 1 white onion
- Take 1 clove garlic
- Take Salt
- You need 400 g plum tomatoes
- You need 250 ml Cabernet Sauvignon
- You need 50 g sugar
- Provide Sprig thyme
- Use Fresh basil
- Take Rosti
- Provide 2 large peeled potatoes
- Get 1 white onion
- Provide 1 tsp baking powder
- Provide 1 egg
- Provide Fresh sage
- Take Sprig rosemary
- Prepare 1 tsp salt
- Prepare 50 g flour
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.
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. 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. Tossing the raw potatoes with harissa before roasting muted the chili paste's flavor, so we crisped "naked" potatoes on the bottom rack first, then tossed them with a portion of the harissa and returned them to the oven.
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