Snapper Piperade
“What’s in the fridge” was a regular game during COVID -19. One Sunday night, there sat a lone pack of colorful peppers in the refrigerator and I think… curry, until I spot a few fresh bay leaves and remember a country meal we had in France while there for our 25th wedding anniversary. We were serpentining through the picturesque Pyrenees on our way to San Sebastian enjoying the French side of Basque Country with its lush green countryside, ubiquitous red-shuttered white stucco farmhouses, and traditional Basque food. We made a stop in the walled village of Saint-Jean-Pied-de-Port and had the most wonderful piperade, and hence the inspiration for tonight’s dinner.
Piperade
- olive oil – enough
- 1 tbs butter
- 1 onion (I had a sweet one on hand) diced
- 3 bell peppers (I had a yellow red and orange) diced
- 1 can diced tomatoes no salt
- 1 clove garlic minced
- Fresh Thyme – 2 sprigs
- 1 Fresh bay leaf
Sauté onion in a little olive oil and butter on medium heat.
Add peppers and continue to cook about 5 minutes.
Add the garlic, thyme, bay leaf and tomatoes. Cook an additional 10 minutes until vegetables are soft.
Piperade is so versatile and delicious. I had a nice piece of red snapper and some jasmine rice.
