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Baked Cornish cod piperade, Cornish mussels and basil mayonnaise
Fruit and vegetables
1
onion
, thinly sliced
1 green
pepper
, deseeded and cut into strips
1 yellow
pepper
, deseeded and cut into strips
1 red
pepper
, deseeded and cut into strips
1 small red or green
chilli
, thinly sliced
4
garlic
cloves, thinly sliced
1 punnet vine-ripened plum
cherry tomatoes
, halved, vine retained
75g/2½oz fresh
basil
, roughly chopped
1 unwaxed
lemon
, finely grated zest only (to taste)
Tins, packets and jars
200g/7oz good-quality
passata
400g tin
chickpeas
, drained
75g/2½oz good-quality
mayonnaise
1 tbsp
pesto
Cooking ingredients
dash
olive oil
1 tsp
smoked paprika
sea salt and cracked
black pepper
Dairy, eggs and chilled
1 tsp freshly grated
Parmesan
cheese
Meat, fish and poultry
4 x 200g/7oz cod fillets (or other
white fish
), ideally Cornish
1kg/2lb 4oz
mussels
, ideally Cornish, scrubbed and debearded
250g/9oz good-quality
chorizo
, cut into thick rounds
Other
250ml/9fl oz dry
white wine
Back to recipe
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