Pimientos del piquillo rellenos

Serves 1
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Directions

  1. 1Pour olive oil into the pan.
  2. 2Pour olive oil into the pan.
  3. 3Pour olive oil into the pan.
  4. 4Chop the onion.
  5. 5Chop the onion.
  6. 6Chop the onion.
  7. 7Add the onion to the pan and season it with salt.
  8. 8Add the onion to the pan and season it with salt.
  9. 9Add the onion to the pan and season it with salt.
  10. 10Sauté the onion until golden brown.
  11. 11Sauté the onion until golden brown.
  12. 12Sauté the onion until golden brown.
  13. 13Grate the garlic.
  14. 14Grate the garlic.
  15. 15Grate the garlic.
  16. 16Chop the leek.
  17. 17Chop the leek.
  18. 18Chop the leek.
  19. 19Add the garlic and leek to the pan.
  20. 20Add the garlic and leek to the pan.
  21. 21Add the garlic and leek to the pan.
  22. 22Sauté it.
  23. 23Sauté it.
  24. 24Sauté it.
  25. 25Chop the monkfish.
  26. 26Chop the monkfish.
  27. 27Chop the monkfish.
  28. 28Add the monkfish to the pan and season it with pepper.
  29. 29Add the monkfish to the pan and season it with pepper.
  30. 30Add the monkfish to the pan and season it with pepper.
  31. 31Peel and chop the shrimp.
  32. 32Peel and chop the shrimp.
  33. 33Peel and chop the shrimp.
  34. 34Add the shrimp to the pan.
  35. 35Add the shrimp to the pan.
  36. 36Add the shrimp to the pan.
  37. 37Add the cream and mix it.
  38. 38Add the cream and mix it.
  39. 39Add the cream and mix it.
  40. 40Remove the pan from the heat.
  41. 41Remove the pan from the heat.
  42. 42Remove the pan from the heat.
  43. 43Pour the filling into a container and blend it until it forms a paste.
  44. 44Pour the filling into a container and blend it until it forms a paste.
  45. 45Pour the filling into a container and blend it until it forms a paste.
  46. 46Put the filling in a piping bag.
  47. 47Put the filling in a piping bag.
  48. 48Put the filling in a piping bag.
  49. 49Chop the onion.
  50. 50Chop the onion.
  51. 51Chop the onion.
  52. 52Pour the onion in the pan.
  53. 53Pour the onion in the pan.
  54. 54Pour the onion in the pan.
  55. 55Sauté the onion until golden brown.
  56. 56Sauté the onion until golden brown.
  57. 57Sauté the onion until golden brown.
  58. 58Add the monkfish liver.
  59. 59Add the monkfish liver.
  60. 60Add the monkfish liver.
  61. 61Add the brandy and burn off the alcohol.
  62. 62Add the brandy and burn off the alcohol.
  63. 63Add the brandy and burn off the alcohol.
  64. 64Add the piquillo peppers.
  65. 65Add the piquillo peppers.
  66. 66Add the piquillo peppers.
  67. 67Add the fish stock.
  68. 68Add the fish stock.
  69. 69Add the fish stock.
  70. 70Pour the sauce into a container and blend it until it forms a sauce.
  71. 71Pour the sauce into a container and blend it until it forms a sauce.
  72. 72Pour the sauce into a container and blend it until it forms a sauce.
  73. 73Strain the sauce with a colander.
  74. 74Strain the sauce with a colander.
  75. 75Strain the sauce with a colander.
  76. 76Fill the piquillo peppers with the filling.
  77. 77Fill the piquillo peppers with the filling.
  78. 78Fill the piquillo peppers with the filling.
  79. 79Add olive oil to a baking sheet and put the peppers on it.
  80. 80Add olive oil to a baking sheet and put the peppers on it.
  81. 81Add olive oil to a baking sheet and put the peppers on it.
  82. 82Season the peppers with salt and bake them.
  83. 83Season the peppers with salt and bake them.
  84. 84Season the peppers with salt and bake them.
  85. 85Serve the peppers with the sauce on top.
  86. 86Serve the peppers with the sauce on top.
  87. 87Serve the peppers with the sauce on top.

Ingredients

  • olive oil
  • olive oil
  • olive oil
  • onion
  • onion
  • onion
  • salt
  • salt
  • salt
  • garlic clove
  • garlic clove
  • garlic clove
  • leek
  • leek
  • leek
  • monkfish
  • monkfish
  • monkfish
  • pepper
  • pepper
  • pepper
  • shrimp
  • shrimp
  • shrimp
  • cream
  • cream
  • cream
  • onion
  • onion
  • onion
  • brandy
  • brandy
  • brandy
  • roasted piquillo peppers
  • roasted piquillo peppers
  • roasted piquillo peppers
  • fish stock
  • fish stock
  • fish stock

Equipment

knifecutting boardpanforkspoonimmersion blenderpiping bagbaking sheetparchment papercolander

Tips

  • Use good ingredients for the filling.
  • Make a well caramelized sofrito for the sauce
  • Add the fresh liver of the monkfish to the sauce for a good flavor, but it is optional.
  • If you buy a fresh monkfish, you can use the head and bones to make a fumet.
  • If the sauce is too thick, add a little more fumet or even a little water and blend again.
  • Always pass the sauces through fine strainers to have elegant and fine sauce