Learn how to prepare some 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. The piquillo peppers admit many fillings, since they can be filled with whatever we like, but the cod-stuffed peppers are wonderful, delicious and very good, a classic that we can prepare this holiday season.
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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 baked cod-stuffed piquillo peppers in less than an hour.
Ingredients to make Piquillo peppers stuffed with cod:
- 200 grams of boneless salted cod
- 1 onion
- 1 can of piquillo peppers (12 units)
- 50 grams of butter
- 50 grams of flour
- 500 milliliters of milk
- 1 bottle of milk cream or cooking cream
- 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:
- 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.
- 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.
- Add the butter to the pan, stir and add the flour, let cook for a few minutes all together.
- Tip: If you prefer to make some piquillo peppers stuffed with cod without béchamel, skip this and the following steps.
- When everything is mixed, add the milk and stir until a creamy mass is formed. Add a little salt and grated nutmeg.
- When it is already detached from the pan, the dough will be ready to fill the piquillo peppers with cod. We put this dough in a bowl and leave it in the fridge until it is cold.
- Once cooled, with the help of a spoon we will fill the piquillo peppers and put them in a dish.
- Cover the peppers stuffed with cod with the cream of milk or liquid cream for cooking, and then cover with the grated cheese to taste.
- We 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!
