Potato and Salt Cod Empanadas with Orange and Red Pepper Relish

• 200 g (7 oz) fresh cod fillet, without skin
• 50 g (2

First make the relish. Grate the zest from one of the oranges, then peel and segment both of them. Chop the segments, reserving the juice. Place the chopped orange, sun-dried tomatoes, roasted peppers and garlic in a bowl and stir in the orange juice and zest. Put the sugar and vinegar in a pan and boil for 2 minutes, then pour over the orange and red pepper mixture. Leave to cool.

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