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    Cod with sweet & sour pepper stew

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    Cod with sweet & sour pepper stew

    Inspired by the Basque dish piperade, this offers a welcome taste of sunshine. Scrunch the bay leaves before adding, to release the aromas; a dollop of aioli won’t go amiss either.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 2


    2 tbsp olive oil
    1 large onion, thinly sliced
    2 red peppers, sliced
    3 fresh bay leaves
    3 cloves garlic, thinly sliced
    ½ tbsp pul biber
    2 tsp golden caster sugar
    1½ tbsp red wine vinegar
    150ml red wine
    400g can plum tomatoes
    260g pack No.1 Icelandic Cod Loin (halved if one large piece)
    ¼ x 25g pack flat leaf parsley, leaves only
    2 x 100g chunks crusty seeded sourdough


    1 Heat the oil over a medium-high heat in a lidded cast iron pot or large saucepan. Add the onion, peppers and bay leaves; cook for 8-9 minutes until softened and starting to take on some colour. Add the garlic, pul biber and sugar, then cook over a high heat for 2-3 minutes. Add the vinegar and red wine, then bring to a simmer and reduce by half (about
    9-10 minutes). Add the tomatoes and half a can of water, then bring to a simmer again, roughly crushing the tomatoes with a spoon. Season and leave to bubble for 10 minutes.

    2 Season the cod fillets and lay on top of the stew. Cover and cook for 5-6 minutes or until the cod is cooked through and opaque. Divide the stew between warm bowls, scatter over the parsley and serve with the crusty bread.


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