Ian McAndrew

Pepperonata

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Feast of Fish 2
A Feast of Fish 2

By Ian McAndrew

Published 1999

  • About

This is a great accompaniment to any grilled fish and can be served either hot or cold. Try serving it on a crostini as a snack or a nibble before dinner.

Ingredients

  • 350 g/12 oz yellow peppers
  • 550 g/1

Method

Blanch, skin and deseed the peppers, and cut them into strips. Halve the onion, remove the root and slice as thinly as possible. Peel, halve and finely slice the garlic.

In a saucepan heat the oil, add the onions and garlic, cover and sweat over a medium heat for about 3-4 minutes stirring occasionally until the onions are soft but not browned. Add the peppers and seasoning, cook over a