Provence Sample Recipes

Pays Basque Recipes

Biperrak Makallaoz Beteta
Pequillo Pimentos Stuffed with Salt Cod

'Pimento del Pequillo de Lodosa'--the red 'Pequillo' pepper-- is a common ingredient throughout the Basque Country. Grown close to the Ebro River in southern Navarra, they are smaller than American sweet bell peppers, and are slightly piquant. They are triangular in shape, ending in a point. Once harvested, they are roasted over beechwood fires, peeled and jarred in their own juices. 'Pequillos' can be found jarred or tinned in specialty shops. They benefit from the Spanish equivalent to the 'appellation controle' (the 'denomincion de origen), so if you find that on the label, you will have the real thing. You can substitute small red bell peppers or very mild red chilies. Roast them directly on a medium flame or under a broiler until the skin is black and blistered. :Place them hot into a paper bag and allow them to steam for 10 minutes. Peel away the skins and remove the seeds.The Basques use these peppers in hundreds of different preparations and many 'tapas'

Here are some tips on buying salt cod. The best comes from the North Atlantic, specifically the waters off of Iceland. The fish filets should be moist and flexible, a center cut of the filet being the prime morsel. The fish is soaked in water to remove the salt. Place the filets in a large volume of water for 24-48 hours, changing the water four or five times in this period. Test to see if the fish has lost its saltiness by sautéing a small piece. It should have the texture of fresh cod, flaky and somewhat salty. Once the soaking process is finished, you can treat the fish as fresh, cooking it as soon as possible.

Serves 6

Ingredients:

For the Stuffed Peppers
1lb. Salt Cod
18 jarred or tinned Pequillo Peppers (or 6 medium Red Bell Peppers)
2 Onions finely chopped
3 Garlic cloves minced
1/3 cup Olive Oil
1/2 cup Heavy Cream
2 tbs. each chopped Parsley and Coriander
Freshly ground Black Pepper

For the Sauce
3 tbs. unsalted Butter
2 shallots minced
1 medium Red Bell Pepper, peeled with a vegetable peeler, and sliced
5 Tomatoes, skinned, de-seeded and chopped
a pinch of ground Espelette pepper or paprika
Salt and Black Pepper

Preparation

Soak the salt cod in a large volume of water for 24-48 hours , changing the water 4 or 5 times during this period.

Drain and flake the fish coarsely, removing all the bones.

Sauté the onions and the garlic in olive oil until soft but not colored. Add the flaked cod. Cover and cook gently for 5 minutes.

Add the cream; season with black pepper, parsley and coriander. Remove from heat.

Stuff the roasted and skinned peppers with the cod mixture. Place them in a baking dish, cover with foil and bake for 10-15 minutes to heat them through.

Make the sauce: In a small saucepan with lid, sauté the shallots and raw pepper slices in butter for 2 minutes. Season with salt and pepper, cover and cook over low heat for 10-15 minutes until soft and juicy.

Add the tomatoes and cook another 10 minutes uncovered.

Puree the mixture in a blender or processor, and return to pan. Season with a pinch pinch of Espelette pepper or paprika. (Optional: Add 2 tbs. of heavy cream and heat through.)

Put a couple of tablespoons of the sauce on the bottom of 6 warmed plates. Place the peppers on the sauce and garnish with parsley.