INGREDIENTS

PIPERADE

2 red peppers

2 green peppers

2 yellow peppers

1 small onion (preferably ognion doux AOC)

4 courgettes

Olive oil (preferably Nîmes AOC)

Salt, pepper

1 clove garlic

BRANDADE

1 kg salted cod filets (skinned)

500g potatoes

1 clove garlic

¼ litre milk

¼ litre olive oil (Nîmes AOC)

Bunch of fresh mixed herbs & a lemon

RECIPE

• PIPERADE

Finely chop the peppers, garlic and courgettes. Thinly slice the onion. Panfry them all in the olive oil for 5 minutes on a strong heat, then cover, reduce the heat and leave for 10 to 15 mins. Don’t let the vegetables cook too long as they may lose their colour. Season to taste once cooked.

• BRANDADE

Desalt the cod for 24 hours in clear water. Leave in a cool place and change the water at least four times. Boil the potatoes. Prepare the cod filets by soaking them in a little cold water with some thyme, bay, lemon, and milk. Do not heat the fish. Drain the filets, debone them and roughly break into large pieces. Puree the potatoes. Mix the cod and mashed potato with the olive oil and then add crushed garlic and some warm milk. Make a smooth paste and season. Serve the brandade using a circular mould, surrounded by the piperade. Drizzle over a few more drops of olive oil.