- 2 medium red bell peppers, cut into 2-inch pieces
- 2 garlic cloves, peeled
- 1/2 small red onion, coarsely chopped
- 1 small jalapeño, seeded and coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
Cod and Crab Cakes
- 1 pound skinless cod fillets
- Salt and freshly ground pepper
- 1/2 pound lump crabmeat, picked over
- 1 1/2 cups fresh bread crumbs
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced celery
- 2 tablespoons minced scallions
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons olive oil
- Lemon wedges, for serving
- Preheat the oven to 400°. Combine all of the ingredients in a medium nonreactive roasting pan and cover tightly with foil. Bake for about 40 minutes, or until the vegetables are tender. Transfer the vegetables and any accumulated juices to a blender or food processor and puree the vegetable mixture until smooth. Leave the oven on.
- Season the cod fillets with salt and pepper and arrange them on a lightly oiled nonstick baking sheet. Bake for about 10 minutes, or until the flesh flakes easily. Let cool.
- Flake the cod into a large bowl and add the crabmeat, fresh bread crumbs, red bell pepper, celery, scallions, lemon juice, mustard and 2 tablespoons of the parsley. Season with salt and pepper.
- On a plate, toss the dry bread crumbs with the remaining 1 tablespoon of parsley and season with salt and pepper. Divide the cod and crab mixture into 12 parts and shape each into a 1-inch-thick cake. Coat each cake well with the seasoned bread crumbs.
- Rewarm the coulis in a nonreactive saucepan. Heat 2 tablespoons of the olive oil in a large nonstick skillet. Add 4 of the cod and crab cakes and cook over moderately high heat until golden and crisp on the bottom, about 3 minutes. Gently turn the cakes and cook until golden on the other side, 2 to 3 minutes longer. Transfer to a platter and keep warm in a low oven. Fry the remaining cakes in 2 more batches, using 2 tablespoons of oil for each batch.
- Spoon the red pepper coulis onto 6 large plates. Set 2 cod and crab cakes on each plate and serve with lemon wedges.
Stick with Pinot Blanc to complement the codfish and crabmeat. If you want some variety, try Mirassou Pinot Blanc from California.
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