Harissa and yoghurt grilled cod with spiced broth and rice
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- 2
This Middle Eastern–inspired twist on a classic fish supper is sure to become a weeknight favourite, thanks to how quickly and effortlessly it comes together.
Ingredients
For the cod
- 2 tbsp plain yoghurt
- ½ lemon, juice only
- 1 tbsp harissa paste
- 300g/10½oz cod fillets
- pinch salt
- 2 tbsp chopped fresh coriander, to garnish
- 4 spring onions, chopped, to garnish
- 20g/¾oz dill, to garnish
For the broth
- oil, for frying
- 5 garlic cloves, sliced
- knob fresh root ginger, peeled and julienned
- 500ml/18fl oz chicken stock
- 1–2 tbsp rose harissa paste
- 1 star anise
- ¼ tsp tamarind
- ½ tsp pomegranate molasses
- salt and freshly ground black pepper
For the rice
- oil, for frying
- 1 onion, chopped
- 3 preserved lemons, chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 100g/3½oz basmati rice
- salt
Method
To make the cod, mix the yoghurt, lemon juice and harissa in a bowl and season with salt. Cover the cod with the yoghurt mixture and leave to marinate in the fridge.
To make the broth, heat the oil in a large saucepan over a low heat and gently fry the garlic and ginger.
Pour in the stock, stir in the rose harissa, star anise, tamarind and pomegranate molasses. Simmer gently and season with salt and pepper.
To make the rice, heat the oil in a large saucepan and fry the onion until soft.
Add the preserved lemons, cinnamon stick, cumin seeds and coriander seeds.
Add the rice and cover with water. Season with salt, bring to the boil and simmer until the rice is cooked. Drain and keep warm.
Preheat the grill to hot.
Put the cod under the hot grill and cook until lightly blackened and the cod is cooked through.
Spoon the rice into bowls, pour over the spicy broth and top with the cod.
Garnish with the coriander and spring onions and serve.
