*This recipe is gluten-free according to industry standards
- friggitelli peppers 10-12 (see notes below)
- vegetable oil 1 tbsp
- onion 1, diced
- garlic 1 clove, thinly sliced
- smoked paprika ½ tsp
- fine sea salt ½ tsp
- dark brown soft sugar 50g
- tomato purée 100g
- sherry vinegar 100ml
- salt cod (bacalhau) 100g, soaked overnight in cold water (see notes below)
- olive oil 250ml
- garlic 1 clove, smashed
- thyme 2 sprigs
- black peppercorns ¼ tsp
- mashed potato 250g, warm
To make the ketchup, heat the oil in a pan and cook the onion and garlic for 5 minutes until soft. Tip in the paprika, salt, sugar and tomato purée, and cook for 3 minutes. Add the vinegar and simmer for 5 minutes until you have a thick sauce-like consistency. Tip into a food processor and whizz until smooth.
Put all the salt cod ingredients, except the mashed potato, into a pan and gently cook over a very low heat for 30 minutes or until the cod flakes apart with little resistance. Cool slightly, then drain the cod, reserving the oil but discarding the aromatics.
Tip the mashed potato into a food processor with the salt cod. Pulse briefly then pour in 100ml of the olive oil in a slow, steady stream (this can also be done in a large bowl with electric beaters). Scrape into a piping bag with a 1cm nozzle.
Using a small sharp knife, cut an incision into each pepper from the stalk to the tip, remove the seeds and as many of the white ribs as possible, without breaking the skin. Pipe the peppers full with the salt cod mash.
Heat a barbecue or grill to high. Put the stuffed peppers straight onto the barbecue or onto a baking tray and under the grill for 3-5 minutes or until blistered. Serve with the sherry-vinegar ketchup.
Friggitelli peppers are sweet Italian peppers available in the summer months from good greengrocers and on ocado.com. Use small green or Turkish peppers as an alternative. Salt cod can be bought from delis or online and will need soaking overnight, rinsing and patting dry. To make your own, cover the base of a container heavily with fine sea salt, put the cod fillets on top and then heavily cover the sides and tops with more salt. Chill for 12-24 hours then soak overnight and pat really dry. Once salted it will keep in the fridge for a week.
- kcals 416
- fat 33.9g
- saturates 6.1g
- carbs 17.8g
- sugars 8.5g
- fibre 3.6g
- protein 8.2g
- salt 1.5g