Spiced Codfish With Roasted Eggplant Puree And Tomato Essence With Curry Onion Rings Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1068
FAT
191%
CHOL
39%
SOD
22%

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Ingredients for 4 servings

2 tablespoons olive oil

Salt and freshly ground pepper

3 cups fresh tomato juice

8 Japanese eggplants, halved lengthwise

4 cod fillets, about 6 ounces each, skin on

1 Spanish onion, finely sliced

1/2 cup olive oil

1 tablespoon fresh lemon juice

1 cup white wine

1 lemon, juiced

1 head garlic, roasted

2 tablespoons harissa

1/4 cup tahini

2 cloves garlic, finely chopped

1 tablespoons whole fennel seeds, ground

1/4 cup finely chopped cilantro

1/4 cup olive oil

2 tablespoons finely chopped fresh parsley

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