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Peppers stuffed with Cod
Poivrons farcis à la Morue

Serves: 6 : 6

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

Recipe Category: Fish

4 lbs salt cod
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