Baked Cornish cod piperade, Cornish mussels and basil mayonnaise

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4

By Paul Ainsworth
From Saturday Kitchen


  • 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish
  • 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded
  • 250ml/9fl oz dry white wine
  • dash olive oil
  • 250g/9oz good-quality chorizo, cut into thick rounds
  • 1 onion, thinly sliced
  • 1 green pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 1 red pepper, deseeded and cut into strips
  • 1 small red or green chilli, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tsp smoked paprika
  • 1 punnet vine-ripened plum cherry tomatoes, halved, vine retained
  • 200g/7oz good-quality passata
  • 400g tin chickpeas, drained
  • 75g/2½oz fresh basil, roughly chopped
  • sea salt and cracked black pepper

For the basil mayonnaise

  • 75g/2½oz good-quality mayonnaise
  • 1 tbsp pesto
  • 1 tsp freshly grated Parmesan cheese
  • 1 unwaxed lemon, finely grated zest only (to taste)
Print Friendly, PDF & Email

Share this post

scroll to top