The kind of Moroccan plate you make on repeat. harissa, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the harissa 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 low with a little smoke until burnished and infused, resting before slicing.
Stir in the dried apricots and the rest of the harissa flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
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. preserved lemon and olive, a proper bake, and a...
Moroccan Our tested Baked Black Bean Bites: spiced, generous, and balanced with cumin and coriander....
Moroccan
Members
Our tested Pan-Seared Black Bean Traybake: fragrant, generous, and balanced with harissa....
Moroccan This Moroccan Ramen leans on honey and apricot to do the heavy lifting. We roast the Mushroom...