Piquillo Peppers Stuffed with White FishTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 45 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:194.2 kcal
Proteins:5.1 g
Fats:17.5 g
Carbohydrate:4.1 g
Fibers:0.7 g
Sugar:1 g
Cholesterol:35.5 mg
Sodium:24.9 mg
Calcium:29.6 mg
Energy:553 kcal
Proteins:14.6 g
Fats:49.9 g
Carbohydrate:11.6 g
Fibers:2.1 g
Sugar:2.9 g
Cholesterol:101 mg
Sodium:70.9 mg
Calcium:84.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Stuffing
250
g
fresh monkfish, cod, whiting, etc
salt
pepper
flour to coat the fish
50
ml
oil
1
shallot
4
white mushrooms
50
ml
white wine
1
can of piquillo peppers
juice from the canned piquillo peppers
100
ml
oil
2
cloves of garlic
1
tomato, diced, and some chopped chives (optional)
25
ml
vinegar
salt and pepper
METHOD
- Filling: Clean the fish of your choice; season it, dip in flour and fry in oil. Set aside.
- Cook the peeled chopped shallots and mushrooms in the wine for 5 minutes. Purée, add the cream, salt and pepper.
- Cook everything for a few minutes and add the flaked fish. Let cool.
- Drain the canned peppers, keeping the juice, and stuff them with the cooled mixture.
Making the sauce and finishing
- Sauté the minced garlic in the oil. Add the juice from the peppers and the vinegar; mix well and season.
- Pour the sauce over the peppers and stir until it whitens and thickens lightly.
- Monkfish is ideal for this recipe, but you could use any firm white fish.
- Some diced tomato and chopped chives added at the end will give a nice fresh touch to this dish.
..........
In collaboration with Spain Gourmetour and the Department of Foreign Affairs
SOMMELIER
A rosé wine from Navarra or Cigales
CHEF'S NOTES
In this recipe the peppers are not floured or fried before being cooked in the sauce, as is usually the case.
