The stuffed peppers they can be served in many ways; hot or cold, accompanied by a light dressing or in sauce ... In Cooking Recipes today we prepare a classic, piquillo peppers stuffed with cod and prawns, accompanied by a piquillo sauce. Would you like to try them?
These cod stuffed piquillo peppers are a great starter for these Christmas holidays. For New Year's Eve you probably already have the menu prepared, but the Kings are yet to arrive. To save ourselves work, we have bought the sauce; On these special dates, taking off some work always allows you to enjoy yourself with greater peace of mind.
- 12 piquillo peppers.
- 300 g of desalted cod
- 150 gr of prawns
- ½ onion
- 2 cloves of garlic
- 1 tablespoon flour
- 400 ml of milk
- 2 tablespoons of oil
- A pinch of nutmeg
- Piquillo pepper sauce
- We prepare the filling. To do this, we put two tablespoons of oil to heat in a pan. Add the onion and finely chopped garlic and sauté for a few minutes.
- We then incorporate the desalted cod fillets. We cook over medium heat and we are separating the flakes.
- Once the cod is sautéed, we add the flour . Add the prawns and sauté the whole.
- We add the milk little by little, stirring, until you get a slightly lighter béchamel than the croquettes. We booked.
- We place an oil base in another pan and place the piquillo peppers. The confit for 5 minutes. We take them out on an absorbent paper and let them temper.
- We stuff the peppers and we serve with the sauce.