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Featured Recipe November 11, 2011

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Executive Chef Jeff McInnis from Yardbird Southern Table & Bar



1 Ingredients

  • 4 Tablespoons olive oil
  • 1 bunch leeks, chopped
  • 3 ripe avocados
  • 2 Tablespoons lemon juice
  • 1 cup plain fat free yogurt
  • ¼ cup chopped cilantro
  • 2 Tablespoons red wine vinegar
  • Salt and pepper
  • 1/3 cup salted cod, soaked in cold water (can be prepared 2 days in advance)
  • 2 Tablespoons minced red onion
  • 2 Tablespoons chopped Manzanilla olives
  • 4 piquillo peppers, cavities cleaned


2 Preparation

Heat 2 Tablespoons oil in a large sauce pot over low heat. Add the leeks and sweat until tender. In a blender, puree with 1 cup water until smooth. Reserve a few Tablespoons and blend the remaining leek puree with the avocados, lemon juice, yogurt, cilantro, vinegar, salt and pepper. Pass through a very fine sieve and chill. 

Grind the cod and combine in a large bowl, with the onion, olives, remaining 2 Tablespoons oil, and reserved leek puree. Stuff mixture into peppers and chill. Slice in halve and serve with the chilled soup. 


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