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
A slow-cooked take on Cauliflower Fritters, built on harissa and finished the way we like it....
Moroccan A aromatic take on Halloumi Cake, built on preserved lemon and olive and finished the way we...
Moroccan This Moroccan Slaw leans on preserved lemon and olive to do the heavy lifting. We slow-cook the...
Moroccan The kind of Moroccan plate you make on repeat. harissa, a proper crisp, and a finish of fresh...