Stuffed Peppers with Fish Puree
Chop pollock roughly and place in a blender. Add peeled onion, garlic and egg whites. Puree until smooth and season with salt and pepper.
Cut a slit in one side of the peppers, carefully remove the seeds and ribs. Rinse and shake dry. Lightly salt and fill with the puree. Wrap in plastic wrap, and then in aluminum foil. Simmer in water, stem-side up about 25 minutes.
Remove from the water, unwrap and serve hot or cold according to your taste. Excellent with a salad or side dish of your choosing.