Red Pepper Purée with Salt Cod and Poached Egg

Name: Red Pepper Purée with Salt Cod and Poached Egg
Yield: Serves 8
Cuisine: Australia
Ingredients: 3 tablespoons olive oil; 1 leek, roughly chopped; 2 onions, roughly chopped; 750 ml (1¼ pints) fish stock; freshly ground black pepper; chopped fresh basil and parsley; 1 kg (2 lb 3 oz) red peppers, roughly chopped; 400 g (14 oz) dried salt cod – this is 1 side of cod; 8 eggs; 4–5 tablespoons olive oil; 4 large potatoes

Preparation info

Serves
8

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This is an excellent summer lunch dish, cleverly created by Tony Papas of the Bayswater Brasserie in Sydney.

It is an example of how the new wave of Australian cooks are drawing on their European heritage to delight our tummies.

Ingredients

For the Salt Cod and Potatoes

400 g (14 oz) dried salt cod – this is 1 side of cod

Oceania
Australia
Sydney
Lunch
Pescatarian
Summer
Gluten-free

Method

Soak the salt cod in plenty of cold water overnight, changing the water a few times if you can. Drain and rinse well. Put the fish in a pan, cover with cold water and poach for 15–20 minutes, until just tender. When it is cool enough to handle, skin the fish and flake the flesh from the bones. Measure out the cooking liquid and make it up to 750