| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Food networ, Food6 |
4 |
servings |
INGREDIENTS
| 4 |
|
Thick pieces cod fillet; each weighing 160g |
|
|
Salt and freshly ground pepper |
| 8 |
|
Thin slices Parma ham |
|
|
Olive oil |
| 6 |
|
Red sweet peppers |
| 6 |
|
Yellow sweet peppers |
| 150 |
ml |
Olive oil |
| 3 |
|
Garlic cloves |
| 1 |
tb |
Capers |
| 1 |
|
Fresh or 2 dried bay leaves |
| 1 |
|
Sprig fresh rosemary |
| 100 |
ml |
Water |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
PEPPER STEW
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.
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