Learn how to prepare piquillo peppers stuffed with cod, a classic and wonderful recipe that will make your mouth water. An ideal dish to prepare as a starter at a party meal or a celebration. Piquillo peppers admit many fillings, since they can be filled with whatever we like the most, but cod-stuffed peppers are wonderful, delicious and very good, a classic that we can prepare at these parties.
You will see how tasty these piquillo peppers stuffed with fresh cod are just by trying the first bite… Are you going to miss them? Follow the step by step and get these fabulous piquillo peppers stuffed with baked cod in less than an hour.
Ingredients to make piquillo peppers stuffed with cod:
- 200 grams of boneless desalted cod
- 1 onion
- 1 can of piquillo peppers (12 units)
- 50 grams of butter
- 50 grams of flour
- 500 milliliters of milk
- 1 pot of milk cream or cream for cooking
- 1 package of grated cheese
- 1 pinch of salt
- 1 pinch of nutmeg
- 1 splash of olive oil
How to make piquillo peppers stuffed with cod:
We prepare the ingredients to make the piquillo peppers stuffed with fresh cod. We will have the fish desalted to the point of salt previously better.
We chop the onion. We will put a frying pan on the fire with a jet of oil, add the onion and let it poach. When the onion is poached add the chopped cod and mix it all together. To the pan add the butter, stir and add the flour, let cook a few minutes all together.
Tip: If you prefer to make piquillo peppers stuffed with cod without bechamel sauce, skip this and the following steps.
When everything is mixed, add the milk and stir until a creamy dough forms. Add a little salt and grated nutmeg.
When it comes off the pan, the dough to fill the piquillo peppers with cod will be ready. Put this dough in a bowl and leave it in the fridge until cold.
Once cooled, with the help of a spoon we will fill the piquillo peppers and put them in a bowl.
We cover the peppers stuffed with cod with the cream of milk or liquid cream for cooking, and then we cover with the grated cheese to taste.
Put the piquillo peppers stuffed with cod in the oven at 180 ºC heat up and down, and leave them until the cheese is golden. And ready to eat!
