Stuffed Piquillo Peppers with Cod and Prawns

Serves 1
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Directions

  1. 1Sauté the onion and garlic until soft and translucent.
  2. 2Sauté the onion and garlic until soft and translucent.
  3. 3Sauté the onion and garlic until soft and translucent.
  4. 4Deglaze with the brandy (or flambé).
  5. 5Deglaze with the brandy (or flambé).
  6. 6Deglaze with the brandy (or flambé).
  7. 7Add the cod and cook, breaking it up with a spatula.
  8. 8Add the cod and cook, breaking it up with a spatula.
  9. 9Add the cod and cook, breaking it up with a spatula.
  10. 10Add the flour and cook for 4–5 minutes.
  11. 11Add the flour and cook for 4–5 minutes.
  12. 12Add the flour and cook for 4–5 minutes.
  13. 13Add the chopped prawns, then gradually incorporate the milk, stirring continuously.
  14. 14Add the chopped prawns, then gradually incorporate the milk, stirring continuously.
  15. 15Add the chopped prawns, then gradually incorporate the milk, stirring continuously.
  16. 16Cook for about 10 minutes, until thick, creamy, and well combined.
  17. 17Cook for about 10 minutes, until thick, creamy, and well combined.
  18. 18Cook for about 10 minutes, until thick, creamy, and well combined.
  19. 19Season with salt, black pepper, and a pinch of fresh parsley.
  20. 20Season with salt, black pepper, and a pinch of fresh parsley.
  21. 21Season with salt, black pepper, and a pinch of fresh parsley.
  22. 22Let the filling cool down properly.
  23. 23Let the filling cool down properly.
  24. 24Let the filling cool down properly.
  25. 25Crush the garlic with the chili and salt.
  26. 26Crush the garlic with the chili and salt.
  27. 27Crush the garlic with the chili and salt.
  28. 28Add the piquillo peppers and crush into a coarse paste.
  29. 29Add the piquillo peppers and crush into a coarse paste.
  30. 30Add the piquillo peppers and crush into a coarse paste.
  31. 31Cook this paste with a little olive oil to evaporate excess moisture and concentrate the flavor.
  32. 32Cook this paste with a little olive oil to evaporate excess moisture and concentrate the flavor.
  33. 33Cook this paste with a little olive oil to evaporate excess moisture and concentrate the flavor.
  34. 34Add the sherry vinegar and cream, then cook over low heat for 10 minutes.
  35. 35Add the sherry vinegar and cream, then cook over low heat for 10 minutes.
  36. 36Add the sherry vinegar and cream, then cook over low heat for 10 minutes.
  37. 37Adjust with salt and black pepper to taste for the sauce.
  38. 38Adjust with salt and black pepper to taste for the sauce.
  39. 39Adjust with salt and black pepper to taste for the sauce.
  40. 40Fill the roasted piquillo peppers with the cooled filling, using a piping bag or spoon.
  41. 41Fill the roasted piquillo peppers with the cooled filling, using a piping bag or spoon.
  42. 42Fill the roasted piquillo peppers with the cooled filling, using a piping bag or spoon.
  43. 43Coat the filled peppers with the sauce.
  44. 44Coat the filled peppers with the sauce.
  45. 45Coat the filled peppers with the sauce.
  46. 46Finish them in the oven.
  47. 47Finish them in the oven.
  48. 48Finish them in the oven.

Ingredients

  • 300 g cod
  • 300 g cod
  • 300 g cod
  • 190 g small prawns
  • 190 g small prawns
  • 190 g small prawns
  • 250 g milk
  • 250 g milk
  • 250 g milk
  • 25 g flour
  • 25 g flour
  • 25 g flour
  • 190 g diced onion
  • 190 g diced onion
  • 190 g diced onion
  • 8 g garlic
  • 8 g garlic
  • 8 g garlic
  • 30 g extra virgin olive oil
  • 30 g extra virgin olive oil
  • 30 g extra virgin olive oil
  • 25 g brandy
  • 25 g brandy
  • 25 g brandy
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • chopped fresh parsley
  • chopped fresh parsley
  • chopped fresh parsley
  • 4 pieces piquillo peppers
  • 4 pieces piquillo peppers
  • 4 pieces piquillo peppers
  • 1 piece garlic clove
  • 1 piece garlic clove
  • 1 piece garlic clove
  • 1 piece bird’s eye chili
  • 1 piece bird’s eye chili
  • 1 piece bird’s eye chili
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 20 g extra virgin olive oil
  • 20 g extra virgin olive oil
  • 20 g extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 120 g light cooking cream (around 18% fat)
  • 120 g light cooking cream (around 18% fat)
  • 120 g light cooking cream (around 18% fat)

Equipment

piping bagspoonblenderpestle and mortaroven

Tips

  • Make sure your béchamel is rich, smooth, and thick and let it cool down properly.
  • Be careful when filling the peppers as you don't want to break them.