Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, piquillo peppers stuffed with cod. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Piquillo peppers stuffed with cod is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Piquillo peppers stuffed with cod is something that I have loved my entire life.
Try This Easy Stuffed Bell Peppers Recipe With Just A Few Ingredients For A Tasty Meal. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. Piquillo Peppers Stuffed with Salt Cod.
To begin with this recipe, we must first prepare a few ingredients. You can cook piquillo peppers stuffed with cod using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Piquillo peppers stuffed with cod:
- Take 12 piquillo peppers
- Prepare 400 grams of fresh cod
- Prepare 1 Chopped parsley
- Get 1 salt
- Get 2 tbsp olive oil
- Make ready 1 large onion
- Make ready 2 clove of garlic
- Make ready 1 liter milk
- Take 80 grams of butter
- Get 80 grams flour
- Take 1 nutmeg
- Get 1 pepper
- Make ready 1 liter of tomato sauce
- Make ready 100 ml cream
- Make ready 100 ml of white wine
Piquillo peppers stuffed with cod are a recipe that contrasts colors and flavors, in addition to being very easy to prepare, very traditional and very Spanish. They are generally ordered as a starter or as a cover in a restaurant. Piquillo peppers filled with cod brandade, accompanied by a flavorful sauce of red peppers and leek is a success, even with the youngest, most picky eaters. Easy to prepare with the ThermoMix.
Steps to make Piquillo peppers stuffed with cod:
- Prepare the cod. If it's salty, desalt cod overnight, taking care to renew the water frequently. - Once you have removed the maximum amount of salt is introduced into hot water for 3 minutes, pull it and remove skin and bones. If it's not salty, just pull it into small pieces.
- Prepare stuffing. Clean and chop the onions and garlic. - Put some oil in a pan. - Fry the onions and garlic over low heat until onion is transparent. - Add the cod and stir.
- Sprinkle with flour, stirring constantly. - Add the milk little by little and stir to a smooth paste. Season with a little nutmeg, salt and pepper. - Cook for about 10 minutes, stirring, until sauce thickens. Leave it to cool as it's easier to handle.
- Filling. Fill the peppers and close with a toothpick. - Reserve the peppers that have been broken, or are useless to fill. - Place the peppers in an oven tray to warm in the oven later.
- Prepare the sauce - - Put the remaining peppers in a bowl with tomato sauce, cream, white wine and mix in a blender.
- Bake - - Cover the piquillo peppers with the sauce and put the train in preheated oven at 100 ° C for 5 minutes, taking care that they don't get too dry.
- Presentation - In the serving dish, place the peppers fan-shaped and add some sauce to the center of the plate, accompanied by a slightly fruity white wine.
Piquillo peppers are often stuffed with meat, fish or seafood and served as tapas. They are a variety of chilli with a sweet taste and no heat. A delicious Spanish recipe for piquillo peppers filled with salted cod and a creamy sauce. These stuffed peppers can also be fried for finger food. This recipe for piquillo peppers stuffed with bacalao brandade combines two superb products from Northern Spain: Bacalao (aka salt cod) & Piquillo Peppers.
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