JDV: FrenchSelections.com Home Page
Order Tracking | Support | Blog | Basket  ( 0 )
  



Fish
    Fillet of sole Dieppoise
    Grilled marinated Prawns with Espelette Pepper
    Grilled Prawns with Sea Salt
    Peppers stuffed with Cod
    Prawns and Scallops with Fleur de Sel
    Roasted Salmon in Creme Fraiche
    Salmon in Vodka Marinade
    Salmon with Leek Fondue and French Lentils
    Scallops in Saffron Sauce
    Scallops, Asparagus and Peas in Tarragon Cream
    Seabass en papillote with fennel and tomato
    Seabass Provençal
    Sole Meuniere
    Tomatoes stuffed with Shrimp and Salmon
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Peppers stuffed with Cod
Poivrons farcis à la Morue

Serves: 6 : 6

Directions
Cut the salt cod in large pieces and soak for 24 hours in plenty of cold water, changing the water 3 or 4 times. In a stockpot, cover the cold with cold water and bring to a boil; turn off the heat and cover the pot. After 5 mn, drain the cod, remove skin and bones and flake the flesh. Set aside.Roast all 7 peppers in the oven, under the grill; when their skin starts to brown, remove them from the oven and place them in a paper bag. After they have cooled off, remove the stems, the skin, the seeds and the white inside membranes. Keep six of them whole, dice the seventh one. Sweat two minced onions in two Tbsp of olive oil for 5 mn. Add the flakes of fish, the garlic and the cayenne pepper. Cover and simmer over low heat for 15 mn. Pour the mixture in a bowl and mash with a fork. Check seasoning. Stuff six peppers with the mashed cod; set on a platter and keep warm. In a heavy saucepan over medium heat, sauté the onion and serrano pepper in two Tbsp of olive oil for 3 mn; add the remaining bellpepper, the tomatoes and salt to taste. Cook for 10 mn. Add cream, cook another 5 mn and purée in a blender. Check seasoning. Pour the coulis on top and around the stuffed peppers. Serve immediately.

Recipe Contributed By
JDV

Recipe Category: Fish


Ingredients
4 lbs salt cod
Salt
1 lb ripe tomatoes, peeled, seeded and diced
1 red bellpepper
1 small serrano pepper, finely diced
1 onion, minced
For the coulis
2 Tbsp fresh minced parlsey
1 pinch cayenne pepper (or Espelette pepper)
1 large clove garlic
2 onions, minced
4 Tbsp olive oil Available Online
6 red bellpeppers (or 24 piquillos peppers)
1/2 cup heavy whipping cream




Items Available For This Recipe



CUSTOMER SERVICE
Contact Us
Track Your Book Order
Our Guarantee
Your Privacy
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page



SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes











© Copyright Joie de Vivre, 2003-2018
All Rights Reserved