Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings

Total Time:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min

Yield:
4 servings

CATEGORIES
Ingredients
  • Eggplant Puree:
  • 8 Japanese eggplants, halved lengthwise
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 1 head garlic, roasted
  • 1/4 cup finely chopped cilantro
  • 1 lemon, juiced
  • 1/4 cup tahini
  • Tomato-Fennel Essence:
  • 2 tablespoons olive oil
  • 1 Spanish onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoons whole fennel seeds, ground
  • 1 cup white wine
  • 3 cups fresh tomato juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • Codfish:
  • 2 tablespoons harissa
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 4 cod fillets, about 6 ounces each, skin on
  • Salt and freshly ground pepper
Directions
Eggplant Puree:

Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.

Tomato-Fennel Essence:

Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.

Codfish:

Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side.

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. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.

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