Recipe: Tasty Harissa cod on a rosti served with ratatouille

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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. You can have harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Harissa cod on a rosti served with ratatouille:

  1. Use 4 of cod loins.
  2. You need of Harissa spice mix.
  3. Provide of Olive oil.
  4. Get 1 tsp of tomato paste.
  5. Take 1 tsp of garlic paste.
  6. You need of Ratatouille.
  7. Get 1 of red, green, yellow bell pepper.
  8. Take 1 of white onion.
  9. You need 1 of red onion.
  10. Provide 1 of celery stalk.
  11. Provide 2 cloves of garlic.
  12. Prepare 2 of aubergines.
  13. Prepare 250 g of mushrooms.
  14. Prepare 2 of courgettes.
  15. You need of Salt.
  16. Provide of Tomato paste.
  17. Prepare 1 of white onion.
  18. You need 1 clove of garlic.
  19. Take of Salt.
  20. Take 400 g of plum tomatoes.
  21. Get 250 ml of Cabernet Sauvignon.
  22. Prepare 50 g of sugar.
  23. Use Sprig of thyme.
  24. Take of Fresh basil.
  25. Provide of Rosti.
  26. Take 2 of large peeled potatoes.
  27. Provide 1 of white onion.
  28. Use 1 tsp of baking powder.
  29. Prepare 1 of egg.
  30. Prepare of Fresh sage.
  31. Prepare Sprig of rosemary.
  32. Prepare 1 tsp of salt.
  33. Get 50 g of flour.

Instructions to make Harissa cod on a rosti served with ratatouille:

  1. Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking..
  2. Preheat the oven to 180’C..
  3. 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..
  4. Ratatouille. Roast the diced vegetables ensuring they are still firm..
  5. 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..
  6. .
  7. 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..

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