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Harissa cod on a rosti served with ratatouille

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We hope you got benefit from reading it, now let’s go back to harissa cod on a rosti served with ratatouille recipe. You can cook harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you cook that.

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

Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak. The secret to the best potato rosti is not in the potato - it's clarified butter. Extra buttery flavour, makes it ULTRA crispy! 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.

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