ROASTED RED CAPSICUM STUFFED WITH BRANDADE

MAKES 12

Begin this recipe at least 5 hours ahead. You will need 3 metal skewers.

400g skinless firm white fish fillets (we used blue eye), pin-boned 500g unpeeled floury potatoes (such as Kennebec or King Edward), cleaned 6 medium red capsicums 1/3 cup (80ml) extra virgin olive oil, plus extra to serve 1 cup firmly packed flat-leaf parsley leaves, chopped 1 bunch chives, finely chopped Baby parsley, to serve Place fish in a non-reactive container and sprinkle evenly with 2 tsp salt flakes. Cover and chill for at least 4 hours or overnight. When ready to cook, rinse salt from fish under cold running water. Transfer fish to a saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 6-8 minutes or until cooked through. Drain, then transfer to a tray lined with paper towel and set aside to cool.

Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 45 minutes or until tender. Drain and stand until cool enough to handle. Peel, then press through a potato ricer into a bowl (or mash until smooth). Set aside. Preheat the oven to 200°C. Place capsicums on a baking tray and roast for 30 minutes or until skin is slightly blackened. Transfer capsicum to a heatproof bowl, cover with plastic wrap and set aside to cool.

Using your hands, flake fish into the potato. Add oil, parsley and half the chives, and stir to combine. Season with

1/2 tsp each salt flakes and freshly ground black pepper.

Halve roasted capsicum lengthways, and remove and discard skin and seeds. Transfer potato mixture to a piping bag fitted with a 2cm nozzle and pipe along the centre of each capsicum half. Roll capsicum so long edges overlap and enclose filling. Insert a skewer through centre of 2 capsicum tubes to hold closed. Repeat with remaining capsicum tubes.

Transfer to a plate and scatter with baby parsley and remaining chives. Drizzle with extra olive oil and sprinkle with cracked pepper and a pinch of salt flakes to serve.