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Cod with sweet & sour pepper stew
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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.
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.
Typical values per serving:
This recipe was first published in February 2022.
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