Merlans en piperade

Name: Merlans en piperade
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 6
Cuisine: French
Ingredients: 125 ml (4 fl oz) fish or chicken stock; 1 shallot, chopped finely; 125 ml (4 fl oz) dry white wine; 1 kg (2 lb) whiting or halibut fillets, skinned; 2 tablespoons finely chopped parsley; salt and pepper; 1 yellow pepper, de-seeded and sliced finely; 1 garlic clove, chopped finely; 2 tablespoons olive oil; 1 red pepper, de-seeded and sliced finely; 2 tablespoons tomato purée; 1 onion, sliced

Whiting with peppers, onions and garlic

Preparation info

Serves
6

Difficulty
Medium
Ready in
45 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

This is an excellent way of serving firm-fleshed fish and is just as delicious cold as hot.

Ingredients

1 kg (2 lb) whiting or halibut fillets, skinned
1 shallot

Europe
France
Main course
Mediterranean
Gluten-free

Method

To make the piperade, gently fry the onion in the oil for about 5 minutes, stirring. Add the peppers, garlic, parsley and some salt and pepper. Continue to fry gently, uncovered, until the peppers are almost tender. Adjust seasoning to taste.

Preheat the oven to Gas Mark 4/180°C/350°F