Is recipe for piquillo peppers stuffed with cod It is easy to do and it is the most eye-catching. It is not only perfect to prepare it at Easter, but also throughout the year.
There are many ways to make stuffed piquillo peppers, some not necessarily better than others. These that you see here have a very creamy filling made from a soft bechamel sauce, cod and chopped egg.
To top them off and make them even more delicious, I’ve prepared a pepper and cream sauce Very simple to make and I gratined them for a few minutes in the oven.
One of the protagonists of the recipe, cod, is an ingredient that we can find in various presentations: fresh, salted, desalted, etc. Depending on this, the price can vary a lot.
It is always advisable to use products of the highest possible quality, although in this case it is not necessary to buy first class cod loins. Here we are going to shred it conscientiously to make the filling, so some cod crumbs will serve us perfectly to do it. You can desalt them at home or, to save time, buy them already desalted.
As for the piquillo peppers, try get good quality ones. These are usually larger and firmer, which will allow us to fill them easily without breaking.
I’m sure that after so much talking about delicious things you already want to know how the dish is prepared, so right now I’m going to explain it to you how to make piquillo peppers stuffed with cod.
Ingredients to make piquillo peppers stuffed with cod. Quantities for 4 people
- 12 canned piquillo peppers
- 350 g desalted and cleaned cod
- 1 small onion
- 1 clove garlic
- 20g of butter
- 30g of flour
- 225ml whole milk
- 2 hard boiled eggs
- extra virgin olive oil
- Salt
- Pepper
- fresh parsley
- — FOR THE SAUCE —
- 1 small onion
- 120 g of piquillo peppers (or red pepper in strips)
- 250 ml of cooking cream*
- Salt
* Cooking cream has a lower percentage of fat than whipping cream. The one I have used has 18% fat. Cream is the same as whipping cream or heavy cream.
How to make piquillo peppers stuffed with cod
Prepare the cod stuffing
- Begin cutting the cod with a knife well sharpened into small pieces. Make sure there are no bones and pieces of skin left. Booking.
- Cook the eggs for 10 minutes. When they are ready, chop them and reserve them.
- Secondly, cut the onion into brunoise, that is, in small cubes. Also peel and chop the garlic clove finely.
- Pour a splash of extra virgin olive oil in a saucepan. When hot add the onion and garlic. Pocha for about 10 or 15 minutesuntil the onion is soft and slightly transparent.
- Now add the butter and let it melt. Next, add the flour and cook for 2 or 3 minutes so that it loses the raw flavor.
- Add the cod chopped you had reserved. Saute for another couple of minutes while you move the mixture so that it is done evenly.
- Now add the milk little by little and without stopping stirring. Cook everything until you get a creamy mixture with enough consistency so that, when you introduce it into the peppers, it does not spread.
- Add the chopped eggs and fresh parsley well minced. Add the pepper and a little salt, if necessary.
- Add the cod cut with a knife
- Gradually add the milk until you get a creamy filling.
- Add the boiled and chopped eggs along with the parsley
Fill the piquillo peppers
- Once the previous mixture has cooled down a bit, we proceed to stuff the peppers. For it hold each pepper like a cone and, with the help of a spoon, introduce the cod filling little by little. Be generous with the amount, but spend it so it doesn’t come out.
- Place the peppers in a bowl so that they stick to each other.
- Fill the piquillo peppers
- Place the peppers in a bowl
Prepare the sauce and finish the dish
- To make the sauce, finely chop the onion. At the end we will grind it, so it’s okay if the pieces come out a little big.
- Pour a splash of oil into a saucepan or frying pan and poach the onion until soft and transparent. Remember to add a pinch of salt to help the onion sweat.
- add the peppers, which can be piquillo peppers or any other type of roasted red pepper. Cook for a few minutes.
- Transfer this mixture to the glass of a blender or kitchen robot. Pour the cream to cook and blend until obtaining a mixture of uniform texture.
- Return this mixture to the container you were using and cook until the sauce reduces a little and acquire a creamier consistency. Rectify salt.
- Pour this sauce over the peppers stuffed until completely covered.
- Gratin peppers in the oven for about 5 minutes, just until they begin to color. Do not lose sight of them, because in a moment they can burn you.
- Finally, serve your piquillo peppers stuffed with cod freshly made Enjoy them
- Prepare the pepper sauce
- Cover the peppers with the sauce and gratin in the oven
Tips for making piquillo peppers stuffed with cod
- Depending on the type of cod that we use or how we have desalted it, if this is the case, it will have a more or less high salt point. That is why I advise you that, when preparing the filling, do not add any salt until the end and never without having tried it before.
- To gratin the peppers I place them in the upper part of the oven and turn on the gratin function at about 200º. Not all ovens work the same, so you may have to set yours up differently.
- Be careful when grilling these peppers piquillo peppers stuffed with cod. In a matter of a minute they can go from looking great to burning, I tell you from experience. Don’t get distracted while you have them in the oven.
- Can you do variations in filling of the peppers. You can incorporate some prawns or add a little green pepper to the filling, for example.