Cod Stuffed Piquillo peppers
Ingredients
Peppers
- 14 Piquillo peppers aprox
- 60 g onion
- 350 g cod Salted cod (previously soaked) for authentic results
- 1.5 tbsp white flour
- 1 clove garlic
- 400 ml milk or soja milk
- 2-3 tbsp Olive oil
Sauce
- 8 Piquillo peppers
- 1 onion medium
- 50 ml white wine
- 300 ml cream or soja cream
- 2-3 tbsp olive oil
- salt
Instructions
Peppers
- Chop the onion and crush the garlic
- Heat up a pan with olive oil and cook the onions until they are transparent. Add the garlic and stir for a few seconds
- Add the cod. When it start cooking you can press with a wooden spoon and separate the flakes.
- Add the flour and stir until the flour has some color. Start adding the milk slowly while you stir. The goal is to reach a consistency such as a thick porridge. Add salt if the cod was not salted.
- Let it cool down, and then fill the piquillo peppers
Sauce
- Chop the onion
- Heat up a pan with olive oil and cook the onions until they are transparent. Add the peppers and stir for 1 or 2 min.
- Add the white wine and cook for another 2 or 3 min
- Add the cream and stir. Blend the whole mix and put back on the pan to cook for a few minutes until you reach the desired consistency. Add salt to taste
Heating up all together
- Put the peppers in an oven proof recipient and pour the sauce in.
- Cook at 200C for 10 min