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Salt cod stuffed piquillo peppers

894 Views Posted on: 10/20/2022
 

spoon+50px.png  15 minutes   bw-timer 50px.png  20 minutes   persons 50px.png  3


Recipe method: 

  • First, get ready the peppers. Take them out of the jar with the juice, clean all the black bits from the roasting and any seeds left and let them drain the excess of juice.
  • Sauté the onion and garlic with the Extra Virgin Olive Oil. Cook at medium heat for about 5 minutes until these get brown. Add the cod.
  • Cook the cod until tender at medium heat. Once cooked, start smashing it with the spatula. Once the cod is well cooked, add the flour.
  • Mix well the flour and the cod and cook them well for about 5 minutes. Cooking well the flour will avoid the bechamel to taste raw.
  • Start adding the milk, warm, bit by bit. Mix well to create a cream. Keep stirring while the water evaporates. You will see how the mix becomes thicker. Salt to taste. Once the texture is like in the video, place it on a plate and let it cool down.
  • Prepare the sauce: sauté the onion and garlic until brown, add the peppers and cook for about 5 minutes at medium heat to allow the peppers to release their juices.
  • Lower to medium-low heat and add the cream. Mix well and cook for about 5 minutes.
  • Blend the mix and return to the pan at medium to low heat to thicken the sauce like in the video. Salt to taste.
  • Help yourself with a spoon to stuff the peppers. Make sure they are clean before starting to stuff them. Serve with the sauce and some sprinkle dried or fresh parsley.


Ingredients and Quantities:

To make the stuffing:

  • 6 large “piquillo” peppers
  • 200 gr. unsalted fresh cod
  • 40 gr. onion
  • 1 garlic clove
  • 1 tbsp all-purpose flour
  • 200 ml. milk
  • 1 tbsp extra virgin olive oil
  • Salt to taste

To make the sauce:

  • 2 large “piquillo” peppers
  • 20 gr. onion
  • 1 garlic clove
  • 150 ml. single cream
  • 1 tbsp extra virgin olive oil

Video

 
Posted in: Regional, Snacks, Party, Events and Markets

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