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Piquillo Peppers Stuffed with Salted Cod

3159 Views 348 Liked Posted on: 01/16/2020
 

Description:
Piquillo Peppers Stuffed with Cod, or Pimientos Rellenos de Bacalao, is a dish originating in Northern Spain.

Recipe method:

  1. Place the cod in a saucepan with a bit of water, bring to boil and remove it. Shred the cod and keep the water.
  2. During the cod desalting process we recommend placing the pieces skin side up so that the salt flows easily.
  3. Finely chop the onion, green pepper and garlic. Put everything to fry over a low heat in a pan with a splash of extra virgin olive oil.
  4. When the vegetables mix well with one another, add the cod and fry until the fish turns dark. Take everything off onto a plate and keep the juice of the ingredients which is left in the pan.
  5. Fill the peppers with this mixture and place onto a baking sheet, spread it with oil, and bake at 180 degrees for 20 minutes.
  6. For the sauce, heat the broth in a saucepan where you cooked the cod, let it reduce slightly and add cream, seasoning.
  7. Decorate the plate with the sauce in the middle and place the roasted peppers on the top. Brush the peppers over with a little of olive oil and serve.


Ingredients and Quantities:
400grams / 14oz of salted cod
12 piquillo peppers
250grams / 8oz of onion
100grams / 3oz green pepper
2 cloves of garlic
2tbsp cream
Extra virgin olive oil
Salt

 
Posted in: Seasonal, Type of meal, Regional, Halloween, Autumn, Spring, Lunch, Party, Main, Events and Markets

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