Harissa cod on a rosti served with ratatouille

Name: Harissa cod on a rosti served with ratatouille
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 4 cod loins; Harissa spice mix; Olive oil; 1 tsp tomato paste; 1 tsp garlic paste; 1 red, green, yellow bell pepper; 1 white onion; 1 red onion; 1 celery stalk; 2 cloves garlic; 2 aubergines; 250 g mushrooms; 2 courgettes; Salt; 1 white onion; 1 clove garlic; Salt; 400 g plum tomatoes; 250 ml Cabernet Sauvignon; 50 g sugar; Sprig thyme; Fresh basil; 2 large peeled potatoes; 1 white onion; 1 tsp baking powder; 1 egg; Fresh sage; Sprig rosemary; 1 tsp salt; 50 g flour

rsa_food @south_africa

Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
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rsa_food @south_africa

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Ingredients

1hr

4 people

4cod loins
Harissa spice mix
Olive oil
1 tsptomato paste
1 tspgarlic paste
Ratatouille
1red, green, yellow bell pepper
1white onion
1red onion
1celery stalk
2 clovesgarlic
2aubergines
250 gmushrooms
2courgettes
Salt
Tomato paste
1white onion
1 clovegarlic
Salt
400 gplum tomatoes
250 mlCabernet Sauvignon
50 gsugar
Sprigthyme
Fresh basil
Rosti
2large peeled potatoes
1white onion
1 tspbaking powder
1egg
Fresh sage
Sprigrosemary
1 tspsalt
50 gflour

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Steps

1hr

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.