Cod And Mussel Stew With Harissa Recipes

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COD AND MUSSEL STEW WITH HARISSA



Cod and Mussel Stew With Harissa image

Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor and a dab of spicy harissa makes the broth sing. Take the time to toast and grind whole cumin, coriander and caraway seeds for deeper flavor.

Provided by David Tanis

Categories     seafood, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 roasted red bell pepper (fresh or jarred)
2 small garlic cloves, minced
2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway
1/4 teaspoon ground cayenne, or to taste
Kosher salt
1/2 cup extra-virgin olive oil
2 pounds cod, haddock or hake, cut into 12 (3-inch) chunks
Kosher salt and black pepper
3 garlic cloves, thinly sliced
2 large shallots, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons lemon juice (from 1 large lemon)
1 cup chopped cilantro leaves and tender stems, plus more sprigs, for garnish
Pinch of red-pepper flakes
2 tablespoons extra-virgin olive oil
2 bay leaves
1 cup canned crushed tomato
2 pounds small mussels, scrubbed

Steps:

  • Make the harissa: In a blender or small food processor, place roasted pepper, garlic, paprika, cumin, caraway, cayenne and salt. Add 1/2 cup oil and pulse briefly to a smooth purée, making sure not to overprocess. Transfer to a bowl. (Alternatively, finely chop the roasted pepper by hand, and mix all the ingredients together in a bowl.) Set aside.
  • Season fish chunks on both sides with salt and pepper, and place in a bowl. Add garlic, shallot, cumin, coriander, lemon juice, chopped cilantro and red-pepper flakes. Toss to coat evenly and leave to marinate for 10 to 15 minutes.
  • Set a Dutch oven or wide heavy pot over medium-high heat and add 2 tablespoons oil. When oil is wavy, add fish chunks in one layer and let sizzle for 1 minute. Add bay leaves and tomato (and any remaining marinade) plus 1 cup water, and bring to a brisk simmer. Set mussels on top of fish chunks and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.
  • Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with about 2 tablespoons harissa. Garnish with cilantro sprigs. Pass more harissa at the table.

TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS



Tomato & harissa stew with cheddar dumplings image

Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

1 tbsp sunflower oil
1 onion , chopped
4 celery sticks, thickly sliced
400g can plum tomato
1 tbsp harissa
2 large courgettes , halved lengthways and thickly sliced
400g can chickpea , drained
1 vegetable stock cube
25g butter , diced
200g self-raising flour
1 tsp baking powder
75g extra mature cheddar , finely grated
100ml milk

Steps:

  • Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
  • Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
  • Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium

HONEYED HARISSA COD WITH CRISPY CHICKPEAS



Honeyed harissa cod with crispy chickpeas image

Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing

Provided by Good Food team

Categories     Dinner

Time 35m

Number Of Ingredients 8

400g can chickpeas, rinsed and drained
1 tbsp olive oil
4 tbsp runny honey
2 tbsp harissa
1 garlic clove, crushed
½ thumb-sized piece ginger, finely grated
2 cod fillets or other sustainable firm white fish
120g green beans or long-stem broccoli, trimmed

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
  • Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
  • While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.

Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

PRAWN AND HARISSA STEW WITH COUSCOUS



Prawn and Harissa Stew With Couscous image

Make and share this Prawn and Harissa Stew With Couscous recipe from Food.com.

Provided by Lou van

Categories     Stew

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

100 g couscous
olive oil, for frying
200 ml chicken stock, fresh
1 small onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400 g chopped tomatoes
1 -2 teaspoon harissa
150 g raw peeled prawns
1 small bunch coriander leaves

Steps:

  • Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
  • Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
  • Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
  • Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.

Nutrition Facts : Calories 336.2, Fat 3, SaturatedFat 0.6, Cholesterol 97.5, Sodium 588.2, Carbohydrate 55.5, Fiber 5.7, Sugar 8.4, Protein 21.7

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