Description Edit

Serves 6


Stuffed Piquillo Peppers

Ingredients Edit

Sauce Edit

Directions Edit

  1. Cover the cod with cold water, refrigerate the for 24 hours and change the water every 8 hours or so.
  2. Drain the on paper towels and shred it with your fingers.
  3. In a skillet, heat the virgin olive oil, sauté the onion until transparent, add minced garlic and shredded cod and fry until very lightly browned.
  4. Add flour and mix well.
  5. Cook for 15 to 12 minutes adding the milk a little at a time until the cod béchamel is smooth.
  6. Set the pan aside and let it cool.
  7. Preheat oven at 180°C (350°F).
  8. Stuff the peppers with the cod béchamel and set aside.
  9. Dip the peppers in flour, then in beaten egg and deep fry until golden.
  10. Drain on paper towels and arrange the peppers in an ovenproof casserole.
  11. Pour the sauce on top and bake in the oven for 10 – 20 minutes or until they are heated through and the sauce is bubbling.
  12. Sprinkle with minced parsley and serve immediately.

Sauce Edit

  1. Heat olive oil in a skillet, fry the minced onion until golden, then add the piquillo peppers and garlic and fry until the peppers are done, then add the pepper stock, fish stock and cream and boil for 10 minutes.
  2. Season with salt and pepper, process finely and pour over the peppers.
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