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1
Drain off the cod and place in a pan.
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2
Top up with cool water and bring to the boil with a lid on, then move off the heat and allow to cold.
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3
Drain off the fish and remove any skin and bones from the flesh and place in a blender.
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4
Split the red pepper in half and remove the seeds.
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5
Place on an oven tray and roast in a preheated oven at 200C for about 15 min.
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6
While cooking finely chop the garlic and hot in a saucepan with 1/2 the extra virgin olive oil.
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7
In a separate pan hot the cream and potato together and add in to the cod in the blender.
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8
Turn the blender on and pour the oil and garlic slowly into the mix till a paste is achieved.
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9
Remove the peppers from the oven, skin and cut into thick pcs.
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10
Place in a bowl with a bit of the vinegar and finely minced oregano and season well.
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11
Peel and finely chop the shallot and roughly chop the olives, then add in them both to the peppers.
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12
Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate.
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13
Puree the remaining extra virgin olive oil with the rest of the oregano, pine nuts, seasoning and anchovy to make a pesto.
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14
Dress the plate with the peppers, charred bread pesto and rock salt and serve.
