One of the most popular ways to prepare peppers is to stuff them, especially when it comes to piquillo peppers.

Some people prefer them stuffed with meat or seafood, but cod piquillo peppers are usually the most popular because they are very easy to prepare and because everyone at home likes them.

They also freeze very well , which in these coming days when we don't have time for anything, is an advantage. Prepare them in advance and defrost them when you need them, although freshly made you won't be able to resist them.

I think that this Christmas you can be a great asset as an aperitif, as a starter or to accompany any second course.

Ingredients

• 12 whole canned piquillo peppers
• 300 g of cod
• 200 g fish or milk broth
• 1 chopped onion
• 1 clove garlic
• extra virgin olive oil
• Half a glass of white wine
• 2 tablespoons of flour
• a pinch of salt

for the sauce

• 1 onion
• 5 whole canned piquillo peppers
• 250ml evaporated milk

 Porcelain tray for Revol oven and Infinity frying pan .

Preparation

1. We put the pieces of cod in a Revol porcelain oven tray and with the help of a Luigi Bormioli bottle we cover with water. We will have to change the water 3 times during 24 hours.
2. After this time, we drain well and shred the cod well drained and reserve.
3. With the help of a Pallarés knife , chop the garlic clove and the onion. Sauté the garlic in an Infinity pan with a drizzle of olive oil over low heat. Add the finely chopped onion and sauté over low heat until the onion is soft.
4. Then add the cod and sauté for a couple of minutes. Add the flour and mix well. Add the fish broth and the white wine and stir continuously until the mixture thickens.
5. With the help of a teaspoon, stuff the peppers and place them on a square porcelain Revol oven tray and place the stuffed peppers next to each other.
6. Once the peppers are stuffed, we can prepare the sauce. In the same Infinity pan , sauté the onion. When soft, add the peppers and sauté. With the help of a 3 in 1 Kitchen Aid blender, blend the peppers with the evaporated milk.
7. Pour the sauce over the peppers. Ten minutes before serving, we bake them for about 15 minutes at 175 degrees.
8. If we want to serve them as an appetizer we can put them on a slice of bread as a skewer.

Porcelain tray for Revol oven , Infinity frying pan and pallarès knife .