I’m still away on the beach, and my Internet connection is rather poor, so I’m way behind my reading on other blogs and mails. Please excuse me 😉
But to make it up to you, today’s recipe is so delicious and enticing, that after reading this post, you are going to go running to the closest store and buy the necessary ingredients to enjoy these beauties today.
- 2 big red peppers
- 1 or 2 leeks, just the white part
- 1 garlic clove
- 250 g desalted cod
- 200 g shrimps peeled
- 200 ml heavy cream
- 2 eggs
- Extra virgin olive oil
- Salt and pepper
- Grated cheese (optional)
Wash the peppers and cut in half, keeping the pedicle. Remove the seeds.
Place them on an oiled baking tray and bake at 200C for 20 minutes. They should be cooked but still firm. Take out of the oven the peppers and lower the temperature to 180 C.
Wash and slice the leek. Heat 4 tbsps of oil in a pan and sauté the leeks and garlic over medium-hight heat. After 10-15 minutes, add the cod, cut into small pieces and the shrimps. Sauté for a couple of minutes, add salt and pepper to taste (not too much salt, the cod will add almost enough) and set aside.
In a big bowl, whisk the eggs with the heavy cream, add salt and pepper.
Add the sauté cod and shrimps, stir well and fill with this mixture the baked peppers.
Now we can sprinkle some grated cheese on top (parmigiano, grana padano, pecorino…).
Place the peppers in the oven again at 180 C (350 F) for 15-20 minutes, or until the filling has set.
That’s it! Dinner is ready.