Moroccan Harissa Cod

OMG this is the most kicked up cod I have ever made. The gentle flavor of cod is pumped up and augmented with an aromatic Moroccan tomato sauce based on Harissa - a fantastic Moroccan chili paste. Discover your favorite harissa blends - there are many; better and best. Explore.

1.5 lb cod fillet

1/2 sweet yellow onion, finely diced

1 can petite diced tomatoes, drained, liquid reserved

Liquid purée:

2 Tbsp Moroccan harissa chili paste (I used Cava brand paste)

palmful fresh parsley

1/4 cup golden raisins

2 cloves garlic, quartered

1 piece candied ginger, or 1/2-inch piece fresh ginger, peeled and quartered

1 tsp turmeric

2 Tbsp olive oil

reserved tomato liquid

ground sumac spice to taste

palmful fresh parsley, minced for garnish

Sauté the onion in a dash of olive oil in a small tagine or pot for about 5 minutes. Add the drained tomatoes and cook another 10 minutes, adding olive oil as needed to keep a nice sizzle going.

Cook until tomatoes have darkened and dried a bit.

Place ingredients for liquid purée into a small food processor. Process until you have a relatively smooth mix. Pour purée into tagine and mix with onion mixture. Cook for about 5 minutes to darken and build flavor.

Nestle cod in tomato base and sprinkle with a little sumac or black pepper, to taste.

Cover and cook for about 10 minutes, until cod is just cooked through.

Serve cod plated on a bed of spicy Moroccan tomato sauce.

Serves 4.

Cook’s Note: I used a traditional Moroccan tagine to cook this dish but you can use any large skillet or pot with a lid just as well.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog