This October, João Duarte, from IT and Continuous Improvement department, suggests Cod with Red Peppers, a simple and tasty recipe, he says to always get right.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients (4 people)
- 3 or 4 desalted cod steaks
- 2 or 3 red peppers
- 6/8 garlic cloves
- 600 gr young potatoes
- Esporão's Extra-virgin Olive Oil
- Parsley and black pepper, to taste
Directions
Chargrill the cod fillets until the skin is slightly toasted. Remove the backbone, largest bones and break up into flakes. Chargrill the red peppers, then remove the skin and cut into thin strips. Boil the potatoes in their skins. Once cooked, remove the skin and cut into slices or quarters.
Crush and slice the garlic cloves. Arrange the potatoes, cod and red pepper on a preferably earthenware platter. Garnish with parsley and black pepper, to taste. Golden garlic in a small pan with olive oil. Remove from heat and pour over the fish and vegetables immediately.
N.B.: do not rinse the potatoes after they are cooked and the skin removed as the starch is important to the flavour of this dish.
Pair it with Esporão Reserva White 2015. Enjoy.
