Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, piquillo peppers stuffed with cod. One of my favorites food recipes. For mine, 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 favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Piquillo peppers stuffed with cod is something which I’ve loved my entire life.
The recipe that we are cooking today is one of those recipes that always triumphs. Its versatile because you can actually make it with your. In this Basque adaptation, sweet piquillo peppers are stuffed with the salt cod brandade and baked, more piquillo peppers are turned into a coulis to accompany the dish.
To get started with this recipe, we have to first prepare a few ingredients. You can cook piquillo peppers stuffed with cod using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Piquillo peppers stuffed with cod:
- Make ready 12 piquillo peppers
- Take 400 grams of fresh cod
- Make ready 1 Chopped parsley
- Make ready 1 salt
- Take 2 tbsp olive oil
- Get 1 large onion
- Take 2 clove of garlic
- Make ready 1 liter milk
- Prepare 80 grams of butter
- Get 80 grams flour
- Make ready 1 nutmeg
- Prepare 1 pepper
- Prepare 1 liter of tomato sauce
- Prepare 100 ml cream
- Make ready 100 ml of white wine
Salt cod (bacalao/bacalhau and various other names) is cod that has been dried and preserved in salt, probably one of the oldest ways of preserving fish. Piquillo peppers—slightly sweet and spicy—are a delicacy grown predominantly in the Basque province of Alava and in Navarre. The peppers are handpicked and roasted in brick ovens before being peeled and preserved in brine. In the United States, these bottled peppers are available at specialty.
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 stuffed with cod and mushrooms. pimientos del piquillo rellenos de bacalao, stuffed red peppers with cod cream sauce, spanish cuisine. Piquillo peppers stuffed with salt-cod confit. Peppers del Piquillo stuffed with meat or fish. Roasted red peppers and fillings made at home. Using a teaspoon, stuff the peppers with the béchamel.
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