2 medium courgettes

Cod stew

  • 100 g  cod, broken up in pieces and desalted
  • 1 spring onion
  • 1 green pepper
  • ½ bell pepper
  • 1 ripe tomato
  • 2 garlic cloves
  • 1 chilli
  • 2 tablespoons  fried tomato paste
  • Oil
  • Salt

Leek sauce

  • 1 leek
  • 1 medium potato
  • Salt
  • A dash of cream
  • Water

Cut the courgettes roughly into 5 cm chunks. Sprinkled with salt and oil, roast on a baking tray at 180 ºC for 20 minutes.  When golden, remove from the oven, and using a scoop or a knife, remove some of the flesh to form a nest.  Reserve the flesh. Finely dice the vegetables. Sauté the spring onions, the green and bell peppers in a little oil. Add the chopped garlic, chilli and the ripe tomato, skinned and diced. Finally add the cod and stir well. Add the fried tomato sauce and season.  Then separately, finely cut the leek and sauté in a little oil.  Add the diced potato and the flesh from the courgette. After frying for a few minutes, add water and allow to cook for 15 minutes. Then blend in a food processor until it becomes a thin sauce and add a dash of cream and salt.

Stuff the courgettes with the cod mixture. Dust with breadcrumbs or grated cheese and bake at 200 ºC for 8-10 minutes. Pour the leek sauce on the bottom of a dish and place the stuffed courgettes on top, sprinkle with chopped parsley and serve.