- 140g cod
- 45g salt
- 5g sugar
- 50g almonds (roasted and chopped)
- 1/4 tsp hot smoked paprika
- Pinch of caster sugar
- Pinch of salt
For the purée:
- 230g jar Fragata Pimiento piquillo peppers
- 1/4 tsp sherry vinegar
For the mix:
- 1 onion (peeled and finely diced)
- 1 clove garlic (peeled and crushed)
- 1 red pepper (diced)
- 1/4 tsp smoked paprika
- 1/2 lemon zest and juice
- 1/2 tbsp parsley (chopped)
- 4 piquillo peppers
• 1 clove garlic (crushed)
• 1 sprig thyme
• 1 bay leaf
- Firstly, salt the cod by mixing the salt and sugar together and covering the cod with the mixture. Leave this for 15 minutes and then rinse it off and pat dry with kitchen paper.
- Meanwhile, preheat the oven to 180C, gas mark 4. Spread the almonds out onto a baking tray and roast for 4-5 minutes or until lightly coloured. Remove from the oven and place into a bowl with the paprika, sugar and salt. Coat well and allow to cool. Once cool, roughly chop and set aside until ready to serve.
- For the purée: place the piquillo peppers in a pan along with the juices and cook over a medium heat until all the juices have evaporated. Finish with vinegar and blend until smooth, season to taste and set aside.
- For the filling: place a pan over a medium heat, add a little oil and sweat the onion slowly and season with salt. After 5 minutes add the peppers, paprika and garlic, cook until tender, then stir in the lemon zest and juice with the parsley.
- To cook the cod, place a small pan over a medium heat and add 150ml water with the garlic, thyme and bay leaf. Bring to the boil and add the fish, then remove from the heat and cover the pan. Leave to stand for about 5 minutes, then turn over the fish and leave for a further 5 minutes. Remove the cod from the pan and flake into the onion mix, checking the seasoning.
- Start by filling the peppers with the mix. Place the peppers on a baking tray lined with parchment and brush with olive oil, season with salt and pepper and bake for 3-4 minutes until warmed through.
- Using warm plates, spread a little pepper purée on the side of the plate, top with the peppers, then garnish with parsley a drizzle of olive oil and sprinkle over the chopped paprika almonds.