Today I followed a recipe. It’s a very good recipe. I had
made this dish before. Cod & Harissa Tagine with Olives and Almonds. I
found it in a magazine called Milk Street, published by the man who
started
America’s Test Kitchen and put out “Cooks Illustrated,” a magazine in which
articles described how the recipe testers tried different methods, which ones
worked and which ones didn’t. I still follow their method for roasting
vegetables.
The cod
tagine is Moroccan, and the harissa is a somewhat spicy red-chili paste. The
harissa is cooked with garlic and thinly sliced fennel, while the cod fillets
marinate in a harissa-turmeric-olive oil paste. When the fennel is soft, the
fish goes into the pot with just a bit of water to scrape any browned bits in
the bottom of the pan. The fish cooks pretty quickly, just giving me time to
zest a lemon and squeeze out its juice. When the fish is done, stir in the zest
and juice.
It’s to be
served with toasted almond slices and chopped stuffed green olives. I do add
the almonds (often not toasted), but I’ve never liked stuffed green olives so
leave them out. I should have taken a photo of my plate, but here are my
leftovers.
(Sorry for the amateurish layout. Blogger is very poor at this.)
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I’m
participating in the 15th annual Slice of Life Challenge over at Two
Writing Teachers. This is day 15 of the 31-day
challenge. It’s not too late to make space for daily writing in a
community that is encouraging, enthusiastic, and eager to read what you have to
slice about. Join in!
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