Peppers stuffed with cod

One of the most popular ways to prepare peppers is to stuff them, especially if we are talking about piquillo peppers.

There are those who 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 is an advantage in these days when we don't have time for anything. Prepare them in advance and defrost them when you need them, although you won't be able to resist them when they're freshly made.

I think this Christmas it can be a great addition to any appetizer, starter or main course.

Ingredients

• 12 whole canned piquillo peppers
• 300 g of cod
• 200 g of fish or milk broth
• 1 onion, chopped
• 1 clove of 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
• 250 ml of evaporated milk

Porcelain tray for Revol oven and Infinity frying pan .

Preparation

1. Place the cod pieces in a Revol porcelain oven tray and cover with water using a Luigi Bormioli bottle. Change the water 3 times over 24 hours.
2. After this time, drain well and crumble the well-drained cod and set aside.
3. Using a Pallarés knife , chop the garlic clove and the onion. Sauté the garlic in an Infinity frying pan with a dash of olive oil over low heat. Add the finely chopped onion and let it 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 stock and white wine and stir constantly until the mixture thickens.
5. Using a small spoon, we fill the peppers and place them on a square Revol porcelain 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 it is soft, add the peppers and sauté. Using a Kitchen Aid 3-in-1 blender , blend the peppers with the evaporated milk.
7. Pour the sauce over the peppers. Ten minutes before serving, 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.

Revol porcelain oven tray , Infinity frying pan and Pallarès knife .