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) dry white wine; salt and pepper; 1 garlic clove, chopped finely; 1 yellow pepper, de-seeded and sliced finely; 125 ml (4 fl oz) fish or chicken stock; 2 tablespoons tomato purée; 1 red pepper, de-seeded and sliced finely; 2 tablespoons finely chopped parsley; 2 tablespoons olive oil; 1 shallot, chopped finely; 1 kg (2 lb) whiting or halibut fillets, skinned; 1 onion, sliced

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

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