Piquillo Peppers Stuffed with White Fish

A modern recipe in which the peppers are not coated or fried before placing in the sauce as in other preparations.

Servings: 4

Prep Time: 45 min.

Cook Time: 20 min.

Ingredients:

Stuffing:

9 oz cheek of angler fish (or hake, whiting, or freshcod)

Salt

Pepper

Flour for coating

3 tbsp oil

1 scallion

4 mushrooms

3 tbsp white wine

1 cup light cream

Salt

White pepper

1 can piquillo peppers (12-16 peppers)

Sauce:

6 tbsp oil

2 cloves garlic

Juice from the can

1-1/2 tbsp vinegar

Salt

Pepper

1 tomato

Chopped chives (optional)

Preparation:

Filling: Clean the fish, season, dust with flour, and lightly fry in the oil. Set aside. Cook the peeled and chopped scallion and the clean and chopped mushrooms in the wine for five minutes. Blend, add the cream and season with salt and pepper. Cook this cream for a few minutes then add the broken up fish. Leave to cool. Drain the peppers keeping the juice from the can. Fill them with the cold cream.

Sauce: Thinly slice the garlic cloves and brown in the oil. Add the juice from the can and the vinegar. Stir and season. Pour the sauce over the peppers and shake the pan until the sauce whitens and amalgamates.

Angler fish is very good in the dish but any other firm white fish can be used. Give it an extra tang by adding a diced tomato with a chopped chive at the end of cooking.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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