Cod brandade with red pepper
Ingredients (serves 2)
  • 1 red pepper
  • • 150 g fresh de-boned cod
  • • 1 potato
  • • Croutons
  • • 80 m cream
  • • Extra virgin olive oil
  • • Chopped parsley
  • • Black pepper
  • • Bay leaf
  • Roast the pepper in the oven at 180ºC for 30 minutes. After 15 minutes, flip the pepper. Remove the pepper from the oven, cover it with a plate and let cool.
  • 2. Peel the pepper and remove seeds and pith by hand.
  • 3. Peel and chop potato.
  • 4. Place potato pieces in a saucepan with water and one bay leaf. Boil for about 15 minutes, or until cooked.
  • 5. Then add the cod to the saucepan and let it boil with the potatoes very gently for about 2 minutes. Remove the saucepan from heat.
  • 6. Drain the cod and potato (save some cooking water) and put in a large container. Add the cream and a splash of oil.
  • 7. Purée this mixture with an immersion blender and add enough cooking water to create a creamy texture. Add black pepper.
  • 8. On the plate, first place a base layer of roasted pepper. Then serve the cod brandade on top of the pepper, and then top this mixture with the other half of the pepper.
  • 9. Garnish with the croutons and a drizzle of oil.
  • 10. Sprinkle chopped parsley on top and serve.