New Peppers of the cod stuffed peppers part2

 New Peppers of the cod stuffed peppers

• Baked and final presentation of cod-filled peppers
• We preheated the oven for 5 minutes to 200 degrees in heat up, down and hot air.
• We covered the peppers with the onion sauce and carrot.
• We let them warm up in the oven, in the central position for 15 minutes to 180C.
• We serve them very hot with sauce. Don't forget to put a big piece of bread on the table, the sauce is glorious.

• You can be accompanied by white rice, simple fries, cooked or roasted or simply with your favorite salad. Any choice is good.
• A very economical recipe, since all ingredients are very affordable and cheaper cod cuts can be used, as it is incorporated into the recipe.
• I encourage you to visit more tapas, snacks and perfect pinches for an unforgettable evening. Follow the step at a time of this recipe for cod-filled peppers and you'll be perfect.

Preparation of peppers stuffed with cod

Chop the onions and carrots from the sauce finely and fry them in a wide pan with a generous stream of extra virgin olive oil over medium heat.

We stir so that they do not burn or brown.

When they start to catch color we pour the crumbled toast and mix.

Add the wine and leave for a few minutes to lose alcohol.

Then we cover with 3 glasses of hot water, bring to a boil and let it cook for half an hour to the minimum until everything is well cooked, if we see that there is no liquid add a little more water.

After this time we grind it well with a mixer or pasapuris and bring back to a boil until it reduces a little more.