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 filled 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 you won't be able to resist them freshly made.

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

Ingredients

• 12 whole canned piquillo peppers
• 300 g 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
• 250 ml evaporated milk

Porcelain baking tray for Revol and Infinity Frying Pan .

Preparation

1. We put the cod pieces in a Revol porcelain baking 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, drain well and crumble the well-drained cod and set aside.
3. Using a Pallarés knife , chop the garlic clove and onion. Sauté the garlic in an Infinity frying pan with a splash 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. We add the flour and mix well. Add the fish broth and white wine and stir constantly until the mixture thickens.
5. With the help of a spoon, fill the peppers and place them on a square Revol porcelain baking 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 we 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, 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.

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