This recipe is translated from Cookpad Spain. See original: SpainPimiento piquillo relleno de bacalao 🐟

Piquillo Peppers Stuffed with Cod 🐟

Gema la gaditana
Gema la gaditana @Tevasapuntar
Valencia, Valencia, España

Family, these days at my house, the star is cod. We love it in every possible way and in every way we can cook it, haha. Piquillo peppers are one of those dishes that take some time, but they are definitely worth it. Let's get to the kitchen. Be happy 🙃

Piquillo Peppers Stuffed with Cod 🐟

Family, these days at my house, the star is cod. We love it in every possible way and in every way we can cook it, haha. Piquillo peppers are one of those dishes that take some time, but they are definitely worth it. Let's get to the kitchen. Be happy 🙃

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Ingredients

1 hour
4 servings
  1. For the béchamel
  2. 👉10 1/2 oz flaked, desalted cod 🐟
  3. 👉2 cups milk 🥛
  4. 👉1/3 cup flour 🍚
  5. 👉2 tablespoons butter 🧈
  6. 👉2 tablespoons olive oil
  7. 👉1 red onion 🧅
  8. 👉Ground black pepper
  9. For the sauce
  10. 👉8 piquillo peppers 🌶️
  11. 👉1 clove garlic 🧄
  12. 👉1 teaspoon choricero pepper paste
  13. 👉1 teaspoon sugar
  14. 👉1 cup heavy cream
  15. 👉Salt 🧂
  16. 👉20 piquillo peppers for stuffing 🌶️

Cooking Instructions

1 hour
  1. 1

    Check the cod flakes to ensure there are no bones.

  2. 2

    Heat the milk with the flaked cod.

  3. 3

    In a pan, heat the oil and butter, and when hot, add the chopped onion and sauté.

  4. 4

    Make the roux by toasting the flour for a couple of minutes.

  5. 5

    Strain the milk, add it, and make the béchamel. Add the cod and cook for a few more minutes. Add a pinch of salt and pepper and set aside.

  6. 6

    In another pan, add oil and a clove of garlic. When the garlic starts to dance, add the piquillo peppers until there's no liquid left, just the oil. Add the choricero pepper paste to the center, mix, and transfer to a blender.

  7. 7

    Add a pinch of sugar and the heavy cream. Add salt and pepper. Blend and set aside.

  8. 8

    Stuff the peppers and place them in a dish with the sauce at the bottom. I froze half for another day. When ready to eat, bake at 400°F for about 15 minutes, and they're ready. Serve immediately and enjoy, because you will definitely want to make this again.

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Gema la gaditana
Gema la gaditana @Tevasapuntar
on
Valencia, Valencia, España
Tengo un blog de cocina q se llama Tevasapuntar con recetas a vuestra disposición ,las iré poniendo x aquí poco a poco .Soy una amante de la cocina y el buen comer y los q me conocen dicen q tengo buenas manos ,q lo dicen ellos q no yo jejeje. Si tenéis dudas o preguntas con alguna receta o ingredientes no dudéis en preguntarme,os contesto en cuanto os lea ,a cocinarrrrrrhttp://tevasapuntar.blogspot.com/?m=1
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