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Salt cod with pepperonataand lemons

11 September 2006

INGREDIENTS

(serves four)

900g salt cod soaked and filleted
5 large waxy potatoes
2 large onions
2 cloves garlic
1 green pepper
1 yellow pepper
2 red peppers
Olive oil
220g black olives stones removed
1 glass of white wine
1tbs tomato purée
Salt and paprika

METHOD

Skin the salt cod and slice it to about 1in thick. Cut the potatoes into similar slices. Roughly cut the onions garlic and peppers.

Heat the olive oil gently in a large saucepan. Add the garlic onions and peppers. Cook until tender then add the potatoes olives wine tomato purée and seasoning.

Cook gently for about 20 minutes or until the potatoes are just tender. Add the salt cod and stir in gently. Cook for a further five minutes.

Serve garnished with parsley and olive oil.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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