members recipes

Ingredients
4 red bell peppers
300g desalted codfish
1 onion
2 garlic cloves
1 red chilli
parsley
basil leaves
extra virgin olive oil

Method
roast and peel the bell peppers directly over the gas burner. the skin should be completely blackened. turn regularly during roasting.

allow to cool enough to handle with hands. peel the blackened skin using a knife and clean inside, cut away the white pulp and seeds.

cut the bell peppers ‘filets’ into strips.

wrap the pepper strips, filling with a portuguese codfish salad called ‘punheta’: use your hands to torn and smash the cod with extra virgin olive oil, onion, garlic, red chilli and parsley, everything finely chopped.

cover whith fresh basil leaves and olive oil