Codfish with pepper sauce and broccoli “couscous”
Olive oil q.s.
Salt and black pepper q.s.
1 small red pepper
1 small onion
1 large head of broccoli
1 clove of garlic
Defrost the codfish, remove the side bones, place the codfish skin side down in a large pan, cover with olive oil, add 1 teaspoon of peppercorns and cook over a low heat for approx. 20 min. from the moment the oil starts to bubble (but without boiling).
Remove the veins and seeds from the peppers, cut into pieces and place in a foil packet with the sliced onion, season with salt and olive oil and bake in a preheated oven at 200°C for approx. 30 min.
Then remove the skin from the peppers and mash them with the roasted onion in a food processor or with a hand blender until you obtain a cream.
In a food processor, shred the broccoli (without the largest stalk) until you get a consistency of couscous. Then sauté in olive oil and chopped garlic until al dente (or more cooked if you prefer), seasoning with salt.
Serve the codfish loins on a bed of broccoli couscous, with the roasted pepper sauce and parsley to garnish.