The Ingredients For peppers, 20 peppers of the whole pipes
- 300 g. Unladen cod
- 1 big onion
- 50 g. Wheat flour and 1/4 spoonful of nutmeg (one square)
- 2 large eggs and flour (to pass peppers before frying)
- 50 g. Butter and 500 ml. of whole milk
- For the sauce, three onions
- Four carrots
- Two slices of fried or toasted bread
- 1/2 glass of white wine (if possible Gallego)
- 3 glasses of hot water
- Olive oil Virgin Extra soft.
- Salt ( for just taste)
How to make peppers stuffed with cod
A recipe with fish in a format that I assure you will like the little ones at home... and the not so little ones, peppers stuffed with cod.
Piquillo pepper is a not very large pepper variety, usually red, and is characterized by having such a firm meat that accepts almost any type of filling without breaking.
Although it is typical of Loose (Navarra) where it is protected under designation of origin, nowadays it is marketed canned in our country a lot of products from China.
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| New Peppers of the cod stuffed peppers |
At home we usually buy it mostly canned after being roasted and peeled, we consume a lot of them, although the piquillo peppers compete directly with the red and roasted peppers that my mother makes.
They can be purchased in pieces (it is more economical) although to prepare this recipe it is necessary to be whole. The firmer and thicker the meat of the pepper, the easier it will be to work with it without breaking when filling it.
It can be filled with any product that our imagination suggests. Typical are peppers stuffed with black pudding, with minced meat or the famous peppers stuffed with prawns, perfect for a party meal. But most of all they are famous for the preparation we bring today, piquillo peppers stuffed with cod.
It can be filled with any product that our imagination suggests. Typical are peppers stuffed with black pudding, with minced meat or the famous peppers stuffed with prawns, perfect for a party meal. But most of all they are famous for the preparation we bring today, piquillo peppers stuffed with cod.
A tasty and suitable recipe for any time of the year, although they are probably prepared more frequently during Easter.
I assure you they're on a soother, I hope you like them and you'll prepare them at home.
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