Red Pepper Coulis

• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 red peppers, chopped

This sauce perfectly complements the piquillo peppers stuffed with salt cod brandade, but it can also be served with grilled fish, pasta and all types of vegetable dishes. You can substitute the chicken stock (bouillon) with vegetable stock or water, if you prefer. It can be stored for 2–3 days in the refrigerator.

Heat the olive oil in a heavy saucepa