Our tested Charred Cod Hash: spiced, generous, and balanced with cumin and coriander. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the preserved lemons and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
The kind of Moroccan plate you make on repeat. honey and apricot, a proper glaze, and a finish...
Moroccan A spiced take on Chicken Breast Galette, built on harissa and finished the way we like it....
Moroccan
Members
A slow-cooked take on Turkey Scramble, built on harissa and finished the way we like it. Ready...
Moroccan Weeknight-friendly Cod Hash with the ras el hanout we come back to again and again. Big...