1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
1 medium green bell pepper, seeded - 120g
1 medium onion, chopped
2 cloves of garlic, minced
5 medium tomatoes, seeded and diced
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
4 pistils of dried coriander
1/2 teaspoon curry powder
3/4 cup vegetable broth
Salt and black pepper to taste
100g butter
1 tablespoon chopped fresh thyme
6 tablespoons olive oil
4 lingcod fillets, cut in half
1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
1 medium green bell pepper, seeded - 120g
1 medium onion, chopped
2 cloves of garlic, minced
5 medium tomatoes, seeded and diced
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
4 pistils of dried coriander
1/2 teaspoon curry powder
3/4 cup vegetable broth
Salt and black pepper to taste
100g butter
1 tablespoon chopped fresh thyme
6 tablespoons olive oil
4 lingcod fillets, cut in half
Chop the bell peppers into cubes and sauté them together with the onion for 3 minutes in preheated olive oil
Add the tomato, garlic, parsley, cilantro, coriander, and curry powder and sauté for an additional 3 minutes
Add the vegetable broth and season with salt and black pepper to taste
Simmer until the vegetables are tender and the broth has almost completely evaporated
Turn off the heat, add the butter, and stir to combine
Sprinkle with thyme and reserve
Remove any bones that may be present in the lingcod fillets
Season them with salt and black pepper to taste
Heat the olive oil and fry the fillets until they are golden brown
To serve, place a portion of the 'confiture' on a plate and top it with the fillets
Serve 4 portions
Accompany with sliced green bell peppers
Note: For the vegetable broth, combine carrots, celery, onion, thyme, and parsley in a pot with water and simmer for a long time.
