Codfish with cream of peppers with fried leeks

Salt Cod baked on pepper cream, with fried leeks. Even so stockfish, he is good, tasty, healthy, versatile and also beautiful to see. The recipe was born from the desire to bring the natural flavor of sweet red pepper to salt cod and because the eye wants its part, It's nest of crispy leeks. Potatoes are the only choice, otherwise the dish is likely to be almost ' Dietetic '…. Is’ a peasant dish, but incredibly rich and also makes her figure. And if you like the cod, try our Baked cod with potatoes and tomatoes.

Ingredients for 4 people:

• 1 pound of cod already soaked
• 2 large red peppers
• Golden onion
• extra virgin olive oil as required
• salt and pepper
• the outer leaves of a leek
• 4 medium potatoes
• a handful of chives
• a pinch of paprika
• enough flour

Preheat the oven at 200 degrees. Clean, wash and then chunks the peppers and slice the onion. Put onion in a nonstick pan with a little oil and Sauté lightly, then add the peppers and Brown: merge a few tablespoons of warm water, Add salt and cook for 10 minutes, until the peppers are tender not.

Once cooked, remove any excess water and move the whole thing to the mixer until the mixture is smooth and creamy. Mix with a little oil, Add the paprika and set aside. Wash and peel the potatoes and cut widthwise into slices about one centimeter thick, adjust.

Cover a baking tray with a sheet of parchment paper, grease it with oil and put the potatoes, in a single layer: season with salt and pepper and cook for about 20 minutes, passing it the end for 5 minutes at the grill to Brown. Wash the outer leaves of the leek, cut them lengthwise as thin as possible, flour them lightly and FRY in plenty of boiling oil until they become crunchy.

Set them aside on a piece of blotting paper. At this point, anoint oil baccalà and place it on a baking sheet covered with parchment paper (don't salt it because it's already savory): Bake for about 10 minutes. Finely chop the chives. Heat the cream of peppers, put a spoonful on a plate and put on the cod and, alongside, the potatoes ' turret '. Garnish with crispy leeks and nests with a sprinkling of chives.

THE PAIRING: Today we want to accompany this dish a southern wine, produced by Cantine Due Palme in Puglia. The Tinaia, made from 100% Chardonnay, It is characterized by floral scents, good acidity and flavor. Serve chilled and is great with a good cod like this.