INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200C/400F/gas 6.  Put the peppers in a roasting pan
with 100ml of the oil. Roast for 20  minutes. Transfer the peppers to a
bowl, cover tightly with clingfilm  and leave to cool. Reserve the oil
in the pan.  When the peppers are cool enough to handle, peel them,
reserving all  the juices. Discard the seeds and cut the flesh into
large strips.  Put the garlic cloves in a small pan of cold water,
bring to the boil  and boil for 30 seconds. Drain. Repeat this
blanching two more times.  Drain well, then mix with the pepper strips,
capers, bay leaves and  rosemary in a saucepan. Add the reserved oil
and pepper juices, the  remaining oil and water. Season with salt and
pepper. Bring to  simmering point, then leave to stew for about 30
minutes. Meanwhile,  season the pieces of cod with pepper and a little
salt. Wrap each  piece in 2 slices of Parma ham. Chill for 20 minutes.
If necessary,  heat the oven again, to the same temperature.  Heat a
film of olive oil in a frying pan and seal the pieces of cod  on both
sides. Transfer them to an oiled baking sheet and bake for  about 8
minutes, depending on the thickness of the pieces.  Just before
serving, add the basil and balsamic vinegar to the pepper  stew. Spoon
it on to warmed plates and place the cod on top. Grind  some pepper
around and it's ready.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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