I can't find this recipe anywhere.
It was published in Gourmet in the 80s or early 90s, in that section they used to have where they had a recipe, and then another recipe that made use of the leftovers. I believe the name of that section was "Twice as Nice."
The main ingredients were cod, swiss chard and red peppers. (This isn't the canelloni recipe they have on epicurious; it was not a pasta recipe.)
Just posting in the off chance that someone here knows this recipe...
thanks in advance,