INGREDIENTS

INSTRUCTIONS

Drain off the cod and place in a pan. Top up with cold water and  bring
to the boil with a lid on, then move off the heat and allow to  cool.
Drain off the fish and remove any skin and bones from the flesh  and
place in a blender.  Split the red pepper in half and remove the seeds.
Place on an oven  tray and roast in a preheated oven at 200C for about
15 minutes.  While cooking finely chop the garlic and warm in a
saucepan with 1/2  the olive oil. In a separate pan warm the cream and
potato together  and add to the cod in the blender. Turn the blender on
and pour the  oil and garlic slowly into the mix until a paste is
achieved.  Remove the peppers from the oven, skin and cut into thick
pieces.  Place in a bowl with a bit of the vinegar and finely chopped
oregano  and season well. Peel and finely chop the shallot and roughly
chop  the olives, then add them both to the peppers. Fold the lemon
juice  into the cod mix and season with black pepper, no salt, and
place on  to the plate.  Puree the remaining olive oil with the rest of
the oregano, pine nuts,  seasoning and anchovy to make a pesto. Dress
the plate with the  peppers, charred bread pesto and rock salt and
serve.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 55
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 335.6mg
Potassium: 2825.4mg
Carbohydrates: 132.3g
Fiber: 39.8g
Sugar: 58.3g
Protein: 18.6g