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Cod-stuffed piquillo peppers

Name: Cod-stuffed piquillo peppers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish, Home-style
Ingredients: 250 g Cod (desalted, skinless and boneless); 360 g Piquillo Peppers (12 drained peppers); 350 ml Milk; 80 g Flour (50 g for the filling and 30 g for coating); 25 g Butter; 300 ml Extra virgin olive oil (including oil for frying); 100 g Egg (2 eggs, beaten); 1 g Nutmeg; 1 g Pepper; 3 g Salt

Piquillo peppers filled with a smooth cod cream and finished in a light golden coating.

30 minprep

25 mincooking

4servings

3.585 kcalwhole recipe

896 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Nut-free y 5 más Indicative dietary requirements

View full classification 21 etiquetas

Diet

Pescatarian

Necesidades alimentarias

Nut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

SautéingFrying

Aparatos

Frying pan

Cocina

SpanishHome-style

Season

All year round

Occasion

For guestsMake ahead

Nutrition

High in proteinHigh in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Cod desalted, skinless and boneless 250 g
Piquillo Peppers 12 drained peppers 360 g
Milk 350 ml
Flour 50 g for the filling and 30 g for coating 80 g
Butter 25 g
Extra virgin olive oil including oil for frying 300 ml
Egg 2 eggs, beaten 100 g
Nutmeg 1 g
Pepper 1 g
Salt 3 g

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Let’s get cooking

Method

Sauté the cod in 10 ml oil for 2 minutes and set aside.
Melt the butter, add 50 g flour and cook for 2 minutes. Gradually whisk in the warm milk until thick. Season with nutmeg, pepper and very little salt.
Fold in the cod and cool with film touching the surface.
Fill the peppers, coat in the remaining flour and beaten egg, then fry in batches until golden. Drain on kitchen paper.

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Ingredients

Method

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