Sweet peppers stuffed with brandade de NîmesTuesday May 4th, 2010
About “Brandade de Nîmes”: This typical fish dish from the city of Nîmes, in the Languedoc Roussillon, is made of a refined salt cod puree. It is also known as “Cod Brandade”. The name comes from the Provençal word “brandado” meaning “things stirred”. Indeed, the Brandade’s success is mainly based on a very prolonged stirring of the ingredients. It is now very common to find tinned brandade, just as used in this recipe, but if you are motivated nad have a bit of time, then you can try my proper Brandade de Nîmes recipe, as my grand mummy makes it 😉
- 4 red and/or yellow sweet peppers
- 1 tin (100-150 g) of “brandade de Nîmes”
- 4 black olives
- Provencal herbs
How to proceed:
- Preheat the oven (200°C).
- Cut the top of the sweet peppers and deseed the lower part of the peppers.
- Chop the top of the sweet peppers into small cubes, appart from the stalk.
- Mix the brandade with the chopped pepper.
- Stuff the peppers with the mixture. Add an olive on top of each pepper.
- Spread some provencal herbs.
- Bake in the oven for about 20 minutes.
Bon appétit !
This recipe is very healthy so don’t be afraid to have some twice! It is also a very good source of fiber, vitamin A and vitamin C thanks to the sweet peppers.
This recipe generates low greenhouse gas emissions. The only inconvenient could be the peppers. Depending on how they have been grown (in a greenhouse or not, organically or not, etc.), their impact may change by 3 to 4 folds. Try to read the labels as much as possible when you buy your fruit and vegetable in order to know the “story” of the product.
With this recipe I recommend a wine that comes from the same region as the traditional Brandade de Nîmes: a rosé Costières de Nîmes from the Languedoc-Roussillon region.
Its light body will perfectly match our soft and smooth brandade. Its acidity will counter-balance the sweetness of the peppers, making it a perfect match for this summer dish.