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. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Harissa cod on a rosti served with ratatouille is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Harissa cod on a rosti served with ratatouille is something which I have loved my entire life. They’re fine and they look wonderful.
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To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Prepare cod loins
- Make ready Harissa spice mix
- Prepare Olive oil
- Prepare tomato paste
- Prepare garlic paste
- Make ready Ratatouille
- Make ready red, green, yellow bell pepper
- Get white onion
- Make ready red onion
- Take celery stalk
- Prepare garlic
- Make ready aubergines
- Make ready mushrooms
- Take courgettes
- Get Salt
- Take Tomato paste
- Prepare white onion
- Prepare garlic
- Prepare Salt
- Get plum tomatoes
- Make ready Cabernet Sauvignon
- Prepare sugar
- Prepare thyme
- Take Fresh basil
- Make ready Rosti
- Take large peeled potatoes
- Take white onion
- Prepare baking powder
- Prepare egg
- Make ready Fresh sage
- Prepare rosemary
- Make ready salt
- Prepare flour
I make it a few times during the summer in big batches and freeze it so I will be able to have it later in the year. * I generally serve it with any kind of plain protein–roasted chicken, grilled boneless chicken breasts, gr. Brush a piece of foil with oil. Place the cod fillets on top of the foil, side by side, and spread over the harissa paste. Try our cod fritters for a Persian take on easy cod fish cakes.
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.
Cod simmered in a spicy mixture of tomatoes, chickpeas and harissa sauce for an easy weeknight recipe. Harissa is a North African red chile paste made with garlic, spices, chiles and olive oil. It comes in jars or tubes, can vary in spiciness and is available in Middle Eastern grocery stores and. Serve alongside any chicken, slow-cooked lamb or with a selection of vegetables and legumes. Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing.
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