Gurnard peperonata stew
To serve Cut the peppers in half and remove their core and woody green ends. Slice into 5-8mm thick long strips. Put to one side and prepare the onions and…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Ladle
- Serving bowl
- Mortar and pestle
- Citrus press
- Spoon
- Kitchen timer
- Measuring spoon
Ingredients
- 1 medium brown onion, finely diced
- 4 tbsp light olive oil
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 cloves of garlic, minced
- 1 tsp cumin seeds, lightly crushed
- 1 heaped tsp dried coriander
- 600g cherry tomatoes (yellow and red if possible)
- 4 gurnard, scaled and gutted
- 40ml white vermouth
- 10 strands of saffron
- 1 lemon
- A handful of flat leaf parsley, roughly chopped
- Extra virgin olive oil
- Good bread
