Roasted Red Peppers Stuffed with Cod — Piquillos Stuffed with Cod
Basque piquillo peppers stuffed with a salt cod and onion bechamel, baked under a piquillo cream sauce until bubbling, served with crusty bread for the deep red sauce.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Drain desalted cod, pat dry, shred fine. Finely dice onion, grate garlic, separate 8 piquillos for stuffing and 8 for sauce, chop parsley, and slice bread for toasting.
Sweat
Heat olive oil in a heavy pan over medium-low. Add diced onion, garlic, and a pinch of salt; cook 10 minutes until soft and pale gold, stirring occasionally.
Build 1
Add shredded cod to softened onion, stir gently 90 seconds to combine. Meanwhile, melt 20g butter in a saucepan over medium, whisk in 20g flour, cook 60 seconds until pale, then stream in 240ml warm milk whisking constantly 3 minutes until thick.
Build 2
Fold cod and onion mixture into bechamel with nutmeg and pepper. Rest 5 minutes until firm enough to hold shape. Generously stuff each of 8 reserved piquillos, lay in a baking dish (use a 9x13 inch dish or similar).
Bake
Blend 8 sauce piquillos with heavy cream, remaining 120ml milk, salt, and nutmeg 30 seconds until smooth. Pour sauce over stuffed peppers. Bake at 200C for 20 minutes until bubbling at edges.
Crisp
Switch oven to broil. Broil 90 seconds to 2 minutes until sauce deepens and blisters at surface, watching carefully to avoid burning.
Plate
Lift stuffed peppers onto warm plates, ladle sauce over, scatter parsley, and serve with toasted bread alongside.
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