Spiced Codfish With Roasted Eggplant Puree And Tomato Essence With Curry Onion Rings
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1
Salt1 cup
Tahini2 cloves
Garlic (finely chopped)1 cup
White Wine3 cups
Tomato Juice (fresh)2 tbsps
Parsley (finely chopped fresh)1 tbsp
Lemon Juice (fresh)2 tbsps
HarissaDirections:
1
Eggplant Puree: Preheat oven to 375 degrees F
2
Rub eggplants with olive oil and season with salt and pepper to taste
3
Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes
4
Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor
5
Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency
6
Pass through a chinois into a bowl and season with salt and pepper
7
Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat
8
Add the onions and garlic and cook until soft
9
Add the fennel and cook for 2 minutes
10
Increase heat to high, add the wine and the tomato juice and cook until reduced by half
11
Add the parsley, lemon juice and season with salt and pepper
12
Codfish: Whisk together the harissa, lemon juice and olive oil in a small bowl
13
Place the cod in a medium shallow baking dish
14
Pour the marinade over and turn to coat
15
Cover and marinate in the refrigerator for 1 hour
16
Preheat broiler
17
Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet
18
Broil on each side for 3 to 4 minutes on each side
19
Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly Combine flour, curry powder and salt in a bowl and mix well
20
Toss onions in the flour mixture
21
Fry until golden brown
22
Drain on a paper towel lined plate