Cod stuffed peppers in sauce

Cod stuffed peppers in sauce

How I like stuffed peppers. Regardless of the filling, they seem like a great proposal to bring to the table. Meat, fish or seafood, we can serve them in large family gatherings or in the privacy of the day to day. Doing them is laborious, but very simple.

The Peppers stuffed with cod that we present today, can be served as is, battered, or with sauce. The sauce that we are going to make is a basic sauce that can be used to accompany many more dishes. It gives peppers another twist and keeps them juicy if you make them overnight.

Ingredients

For the peppers:

  • 12 piquillo peppers
  • 160 g. desalted cod
  • 30 g. of butter
  • 30 g. Of flour
  • 200 ml. whole milk
  • Sal Island
  • Pepper
  • Nutmeg
  • Olive oil
  • Egg and flour for coating

For la salsa:

  • 2 small red onions
  • 1 green pepper
  • Carrots 2
  • 1 slice of fried stale bread
  • 1 splash of white wine
  • Water
  • Olive oil
  • Sal Island
  • Pepper

Crafting

In a saucepan, heat a good jet of olive oil. We chop the onion, the carrot and the pepper and sauté them until they take color and are tender. We then add the fried bread, stir the mixture.

Add the white wine and sauté over high heat so that the alcohol evaporates. After a few minutes cover with water and let cook vegetables for 45 minutes. Then, we crush the sauce and season. We reserve over a very low heat.

While the sauce is being made, we shred the cod, removing any thorns that it might have. Sauté it in a frying pan for a few minutes and reserve it.

In a large pan, we put the butter and when it has melted, we add the flour. Cook stirring with a few rods for a couple of minutes. Add the milk little by little while stirring, to form the bechamel. When the texture is as desired, season, add nutmeg and let it boil. Finally we add the drained cod; We mix it and cook it for 5 minutes before removing the pan from the heat.

We stuff the peppers with the bechamel. We pass them through flour and egg and fry them in a pan carefully so that they do not spread.

Immediately after frying them, we are incorporating them into the casserole with sauce. Cook for 10 minutes and serve.

 
Cod stuffed peppers in sauce

More information about the recipe

Cod stuffed peppers in sauce

Preparation time

Cooking time

Total time

Kilocalories per serving 195

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