This Basque Piperade Stew recipe comes from the Basque region in Spain where it has been traditionally made for many, many years. Our recipe is by James Peck from Burnt Lemon Catering and he recently cooked this dish in the Basque region. By charring the peppers first, you add delicious smokey notes to the dish which, when combined with the sweetness of the slow cooked onions, creates a wonderful flavour profile. This is a really versatile recipe and can be served simply with fresh crusty bread or used in a more extravagant dish with pan-fried cod loins, rice and tender stem broccoli. For more information on Burnt Lemon Catering, visit their website here: https://www.burntlemoncatering.co.uk/
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
4 tbsp Mellow Yellow Rapeseed Oil
1 clove of garlic
1 large Spanish onion
3 red peppers
3 yellow peppers
200ml of dry white wine
1 tsp salt
1 tsp sugar
1 tsp smoked paprika
1 tsp sweet paprika
2 beef tomatoes
2 bay leaves
Burn the skin of the peppers on an open flame, a gas hob or camping stove works well. If you don’t have an open flame, you can roast in the oven at the highest temperature - 230C - for 20-30 minutes until the skin has started to char. Leave to sweat for about an hour in a bowl covered with cling film.
Once the peppers have cooled, using a knife, scrape off the burnt skin from the peppers and then finely slice them.
Finely dice your tomatoes (without the seeds), roughly chop the garlic and half and slice the onion.
Pour 2 tbsp of Mellow Yellow Rapeseed Oil in a large sauté pan and add the garlic. Cook for couple of minutes. Add the onions and cook slowly until softened, this should take around half an hour. Add the sugar, salt, pepper, sweet paprika and smoked paprika. Continue to cook for a few more minutes. Pour in the wine to deglaze the pan, add the bay leaves and leave to simmer for a few minutes. Mix in the peppers and cook for another half an hour, or longer if you have time. Add the tomatoes and continue to gently simmer.
Pour in 2 tbsp of Mellow Yellow Rapeseed Oil into the stew and mix well, continue to simmer and stir for a couple more minutes until the oil has emulsified. Taste and season with extra salt, pepper or sugar if needed.
This Basque Piperade Stew is delicious served with fluffy rice, tenderstem broccoli and cod.