En coulis rougissime
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 4 poivrons rouges
- 4 pavés de cabillaud
- 50 g d'olives noires
- 2 tomatoes (bien mûres)
- 3 gousses d'ail
- 2 oignons
- 1 c. à café de concentré de tomates
- 7-10 Tbsp huile d'olive
- 1 brin de thym
- 1 feuille de laurier
- 8 feuilles basilic
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Wash and halve the peppers. Remove the seeds and cut them into strips. Peel and finely chop the onions. Peel, degerm and crush the garlic cloves. Wash, seed and dice the tomatoes.
- 2
2 Heat 2 tablespoons of olive oil in a frying pan. Simmer the onions, garlic, tomatoes and peppers for 20 minutes with the thyme, bay leaf and 4 basil leaves. Season with salt and pepper. Stir in the tomato paste. Remove the thyme and bay leaf
- 3
3 Blend the mixture in a blender to obtain a perfectly homogeneous grout. Season with salt and pepper. Keep it warm. Rinse and sponge the cod steaks. Cook them for about 10 minutes (depending on thickness) in a frying pan with 2 tablespoons of olive oil. Season with salt and pepper.
- 4
4 Divide the fish between the plates. Pour the coulis all around. Decorate with black olives and a few basil leaves. Serve immediately with fresh pasta or basmati rice.
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