Piquillo Peppers Stuffed with White Fish

Pimientos del Piquillo Rellenos de Pescado Blanco

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: 30 min. [PT30M]

Cook Time: 30 min. [PT30M]


9 oz angler fish (or hake, whiting, or fresh cod)
Flour for coating
3 tbsp oil
1 scallion
4 mushrooms
3 tbsp white wine
1 cup light cream
White pepper
12-16 piquillo peppers
6 tbsp oil
2 cloves garlic
Juice from the piquillo pepper jar
1-1/2 tbsp vinegar
1 tomato
Chopped chives (optional)


Filling: Clean the fish, season, dust with flour, and lightly fry in the oil. Set aside.

Cook the peeled and chopped scallion and the cleaned and chopped mushrooms in the wine for five minutes. Blend with the cream and season with salt and pepper. Cook this cream for a few minutes then add the broken up fish. Leave to chill. Drain the peppers keeping the juice from the can. Fill them with the chilled cream stuffing.

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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