During my travels around the world, I meet many people in F&B and related industries. And there's a noticeable affinity between foodies that soon brings some culinary tips to the fore.

This past week I had a very interesting conversation with Zero Yu an accomplished chef who also trained in Australia. As the Executive Sous Chef of the Cafe Deco Group, Zero has some very innovative ideas on new style dishes and the importance of using the finest ingredients.

He makes a delicious Black Cod dish for which he uses fish from Chile. "This is top quality fish. It's a pleasure to work with fish of this calibre."

His Black Cod on a bed of fennel-based peperonata is quite a simple preparation, easy to do at home, and Zero has kindly agreed to share it for this week's Food Column. "Cook a nice thick piece of cod on a low heat just enough to colour the fish but not enough to let it dry out. Simple, but then add something different."

His something different turned out to be - a peperonata.

Peperonata is an Italian peasant's dish, and like many vegetable dishes from that part of the world, it may be simple but it is tasty and utterly delicious.

"To add to the fresh taste of the fish, I make the peperonata from fresh fennel bulbs and red, yellow and green capsicums (bell peppers) for added colour, and a broader variety of tastes." Zero said "I saut the sliced peppers and the very finely sliced fennel for 2 to 3 minutes in good olive oil, before adding garlic."

The black cod and peperonata combination makes a lovely summer dish, very fresh tasting, easy to digest and very satisfying.

Peperonata is a versatile dish and it can be served with just about anything; fish, meat, poultry or sticks of fresh bread.

If you would like to try another peperonata, here are a couple of recipes I picked up from Chef Mario Stravato who owns a restaurant on the coast off Latina, in Italy. It's an area that grows an abundance of fresh vegetables.

Make a sofrito from 2 finely sliced yellow onions, and allow to lightly caramelize in abundant olive oil with a tspn of sweet paprika. Remove the seeds and ribs from 1 red, 1 green and 1 yellow bell pepper then slice into thin strips. In a frying pan, cook for 25 minutes, add 1 tspn wine vinegar, 2 cloves of garlic, 2 zucchini and 4 anchovy fillets (packed in oil). Cook for a further 6 minutes and sprinkle with cup of toasted bread crumbs before serving.

This peperonata is also good with snapper fish. Grind or crush the following and mix together; 2Tbsp fennel seeds, 6 black peppercorns, 4 garlic cloves, 1 Tbsp olive oil and a grating of lemon rind. Lay the fish on a chopping board and make 3-4 cuts along the sides, press the spicy paste into the cuts. Sprinkle lightly with flour and fry for 4 minutes each side, place on top of the cooked peperonata and serve with a few drops of fresh virgin olive oil and a sprinkling of chopped parsley.

And for another peperonata version; add 1 tspn wine vinegar, 1 Tbsp red wine and 1 tspn crushed fennel seeds and 1 tspn paprika after the peppers are cooked and continue to cook on low heat for a further 10 minutes. Serve along with a mild Brie cheese or a stronger goat's cheese. And serve with French bread sliced and toasted.

A peperonata can be served fully cooked until soft, but I think its best when it has a little firmness, al dente. It's good either hot or cold and tomatoes can also be added but don't overcook them, only add them to the peppers when everything else is cooked, so they still have a little bite to them.

(HK Edition 07/30/2011 page4)