Recipe: Red peppers stuffed with cod

Name: Red peppers stuffed with cod
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) desalted cod from the day before, cut into pieces; 6 large red peppers; 2 large onions; 1 garlic clove, finely minced; 3 egg yolks; A little flour; Breadcrumbs; Espelette pepper; Salt, freshly ground pepper

By AFTouch-Cuisine 5/5 (2 reviews)

Prep 30 min

Cook 20 min

Total 50 min

Servings 6 serv.

One kilogram of desalted cod from the day before, six large red peppers, and 20 minutes of pan cooking. That's the foundation of this dish, which just requires a bit of elbow grease to mash the cod into a smooth purée. Easy to prepare ahead, perfect served warm or cold with homemade tomato sauce.

Ingredients for 6 servings

Adjust for

servings

2.2 lb (1 kg) desalted cod from the day before, cut into pieces
6 large red peppers
2 large onions
1 garlic clove, finely minced
3 egg yolks
A little flour
Breadcrumbs
Espelette pepper
Salt, freshly ground pepper

Step-by-step directions

1 Place the cod pieces in a pot of cold water. Once it begins to simmer, let it cook for another five minutes before removing the cod.

2 Remove the bones and skin. Sauté the sliced onions. Once they turn golden, add the cod and garlic. Season with pepper and let cook 15 minutes covered.

3 Remove the seeds from the peppers and place them in a hot oven for about 15 minutes.

4 Mash the cod, garlic and onion into a purée. Use it to stuff the peppers. Coat them with flour, then egg yolk, then breadcrumbs. Brown the stuffed peppers in a pan over very low heat.

5 Serve your cod-stuffed peppers with a tomato-based sauce.

A chef's advice

Pay attention when removing the cod from the broth: keep a gentle, steady simmer, not a rolling boil. At 85 °C, the flesh stays white and firm. Beyond that, it becomes stringy and loses all appeal. Basque cooks prepare this dish with Espelette pepper in the purée and a drizzle of olive oil on the surface of the stuffed peppers before browning them. For the sauce, some add a splash of sherry vinegar, others keep it simple with just crushed tomatoes. In short, it's a dish that welcomes adjustments based on what you're in the mood for.