Hi, I am Clara. Today, I’m gonna show you how to prepare harissa cod on a rosti served with ratatouille recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Harissa cod on a rosti served with ratatouille Recipe
Harissa cod on a rosti served with ratatouille is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Harissa cod on a rosti served with ratatouille is something that I’ve loved my whole life. They are fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. 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:
- Make ready 4 cod loins
- Make ready Harissa spice mix
- Prepare Olive oil
- Get 1 tsp tomato paste
- Make ready 1 tsp garlic paste
- Get Ratatouille
- Make ready 1 red, green, yellow bell pepper
- Take 1 white onion
- Prepare 1 red onion
- Take 1 celery stalk
- Take 2 cloves garlic
- Make ready 2 aubergines
- Prepare 250 g mushrooms
- Make ready 2 courgettes
- Make ready Salt
- Make ready Tomato paste
- Get 1 white onion
- Make ready 1 clove garlic
- Make ready Salt
- Take 400 g plum tomatoes
- Make ready 250 ml Cabernet Sauvignon
- Get 50 g sugar
- Get Sprig thyme
- Get Fresh basil
- Make ready Rosti
- Prepare 2 large peeled potatoes
- Prepare 1 white onion
- Take 1 tsp baking powder
- Prepare 1 egg
- Prepare Fresh sage
- Make ready Sprig rosemary
- Prepare 1 tsp salt
- Get 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 and simmer for 20 minutes. Add the 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 .
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