Guillaume Couture’s Sicilian-Style Walleye and Clams

Instructions

1. 1

   With the rack in the middle position, preheat the oven to broil. Line a baking sheet with foil.

2. 2

   Arrange the bell pepper halves on the baking sheet skin-side up. Broil for 12 to 15 minutes or until nicely charred. Remove from the oven and transfer to an airtight container. Let cool for 5 to 10 minutes. Remove and compost the skin, white membranes and seeds. Cut the peppers into large pieces.

3. 3

   In a pot over medium heat, cook the pepper pieces in 2 tbsp (30 ml) of the oil until starting to stick slightly to the bottom of the pot, about 10 minutes.

4. 4

   In a blender, purée the peppers until smooth. Gradually drizzle in the remaining oil and pulse a few times until the coulis comes together. Season with salt. Set aside. The red pepper coulis will keep for 5 days in an airtight container in the refrigerator.