The Stuffed Peppers They are a good alternative as a starter or main course. These peppers stuffed with hake and prawns, specifically, are very soft and ideal to surprise our guests at parties like the ones we are celebrating.
The peppers are also accompanied by a piquillo sauce very simple to make and that you can take advantage of to accompany other preparations: meats, pasta dishes…. If you want to make a large quantity, I advise you to prepare both the bechamel and the sauce the day before serving it; so you will only have to fill them and heat them to present them on the table.
Piquillo peppers stuffed with hake and prawns
The piquillo peppers stuffed with hake and prawns in sauce are a perfect option as a starter or main course. Give them a try!
Author Maria
Recipe type: Hair
Rations: 20
Preparation time:
Cooking time:
Total time:
Ingredients
- 20 piquillo peppers
For the bechamel
- Extra virgin olive oil
- ½ onion, minced
- 1 garlic clove, minced
- 100 g. flaked hake
- 12 prawns, peeled and chopped
- 1 level tablespoon of flour
- 440 ml. whole milk, hot
- Nutmeg
- Black pepper
For the sauce
- 2 tablespoons of extra virgin olive oil
- 2 onions, chopped
- ½ glass of white wine
- 2 garlic cloves, minced
- 6 piquillo peppers, chopped
- 5-6 tablespoons of tomato sauce
- 200 ml evaporated milk
Preparation
- Poach the onion and garlic with a little EVOO to start preparing the béchamel.
- At the same time the other pan we fry the mixture seasoned with salt and pepper and the prawns chopped with a drizzle of oil. When they change color, drain the strainer, also reserving the liquid.
- Once the onion is tender we add the flour and cook for a couple of minutes while stirring.
- Then we add the cod, the chopped prawns and a saucepan of milk. We remove and we work like any béchamel, adding the milk little by little until the dough takes the desired consistency -something lighter than croquettes-.
- Towards the end of the process add salt, pepper and nutmeg and we taste to make sure it's to our liking.
- We pour the dough into a source or container, cover with transparent film and let it temper before put it in the fridge.
- Then we prepare the sauce. To do this, we start by poaching the onion and garlic clove in a pan with a little EVOO.
- Ten minutes later we add the white wine and let it reduce before adding the piquillo peppers, the tomato and the evaporated milk. Cook the whole for a few minutes, we crush and reserve. If you are not going to use it at the moment, better in the refrigerator once it warms up.
- Once the dough has rested in the fridge for a few hours we can stuff the peppers to later introduce them in a casserole with the sauce already hot.
- In a few minutes the peppers will have heated up and we can serve them.