Luca's peppers with spinach and salt cod


"This is a light antipasti dish, served slightly warm," says Luca chef Isaac McHale. "I love peppers and this summer we preserved 100kg of organic peppers at The Clove Club to ready ourselves for Luca opening." Begin this recipe a day ahead to soak the cod.

You'll need

100 gm salt cod, to serve (see note) 4 red capsicum 2 bunches (500gm) spinach on the stem 80 ml (⅓ cup) extra-virgin olive oil 1 tbsp red wine vinegar 1 tsp caster sugar A sprig of marjoram 30 gm golden raisins, plumped up in 60ml boiling water, then drained

Method

  • 01
  • To prepare the cod, soak it in cold water in the refrigerator for 24 hours, changing the water 4 times. Drain and bring to a simmer in a large saucepan of water until tender (30 minutes). Strain and flake fish, discarding skin and bones.
  • 02
  • Blacken 3 capsicum over a gas burner on a high flame, turning until charred all over (20-25 minutes; or do this in a 220C oven). Place in a bowl, cover bowl tightly with plastic wrap and stand to steam for 15 minutes. Quarter capsicum, discard skin and seeds.
  • 03
  • Blanch spinach on the stem in a saucepan of boiling salted water (40 seconds; see note) and refresh in iced water.
  • 04
  • Juice the remaining capsicum in a juicer or blender with a tiny amount of water, then strain into a bowl. Add olive oil, red wine vinegar, sugar, and a pinch of salt.
  • 05
  • Warm roasted capsicum pieces in a saucepan over low heat with marjoram and a splash of the vinaigrette (1-2 minutes). Add raisins and spinach and stir to warm through (30-40 seconds; you don't want this hot, just warm). Carefully lift the blanched spinach and capsicum pieces onto a plate, laying them all out flat. Spoon the dressing over, top with torn pieces of salt cod and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Salt cod is available from fishmongers. To blanch an ingredient, cook it briefly in boiling water, the drain it. To refresh it, plunge it in plenty of iced water (this stops the cooking process), then drain it.

Drink Suggestion

An orange wine with concentration and a touch of structure.

Featured in

Mar 2017

You might also like...

10 fish recipes for Good Friday

recipes

Flathead with crushed peas

Smoky recipes

recipes

Roast snapper with mandarin and fennel sauce

Barramundi with braised green beans, dill and mint

recipes

Buvette's butterflied sand whiting with herb and almond butter

Kingfish ceviche tostada

recipes

Fish burger with minty pea mayo and charred lettuce

Crumbed flathead with crunchy slaw

recipes

conversion tool