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.

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