Piperade

Piperade

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

This brightly coloured ragoût of capsicums makes a perfect accompaniment to any fish dish. The sweetness of the capsicums and tomatoes is especially good with the slight oiliness of chargrilled tuna or salmon.

Ingredients

Quantity Ingredient
3 red capsicums, halved lengthwise
3 yellow capsicums, halved lengthwise
125ml extra virgin olive oil
2 onions, sliced
2 garlic cloves, finely chopped
2 ripe tomatoes, halved and coarsely grated, skins discarded
1/2 cup black olives, sliced

Method

  1. Remove the stalks and seeds from the capsicums and slice them lengthwise into 2 cm strips.
  2. Heat the oil in a deep saucepan and fry the capsicums until they start to soften and colour. Stir in the onion and garlic and fry gently for 10 minutes, stirring to prevent them from sticking. Stir in the tomato pulp and simmer for 15 minutes. Add the olives and simmer for a further 5 minutes. Remove from the heat and serve at room temperature.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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