Casa
Martin
Cookbook
Peppers Stuffed with Bacalhão
This makes a little salt cod go quite a long way and is an ideal introduction to bacalhão for those who aren't sure whether they like it or not. The sweetness of the roasted peppers is a very good foil to the savouriness of the filling. I would serve half a pepper each for a starter or two halves as a main course with a green salad and some sauté potatoes.
2 large Red Peppers
200g reconstituted Salt Cod
200g Bread Crumbs
1 Onion chopped
Olive Oil
1 Egg beaten
150ml White Wine
Salt, pepper & nutmeg
Chopped Coriander
Cut peppers in half lengthwise and remove all core, seeds and membranes. Sauté the onion in the olive oil until soft and add the breadcrumbs, salt cod, egg and a little of the wine if required to make a fairly stiff stuffing. Season well with salt, pepper, nutmeg and chopped coriander. Pile into the pepper halves and put in an oiled dish in a medium oven with any remaining wine poured around for 30-45 mins until peppers are soft and stuffing is golden brown.