Piquillo Peppers Stuffed with Fish Recipe

Name: Piquillo Peppers Stuffed with Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 2 shallots, minced; 2 tablespoons flour; 1/2 pound flaky white fish, like cod or haddock, cooked, skinned, and boned; 1/4 cup dry white wine; 1/4 cup heavy cream; 1 tablespoon brandy, optional; Salt and black pepper to taste; 8 to 12 piquillo peppers; 3 tablespoons chopped fresh parsley leaves

Servings: persons

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 shallots, minced
2 tablespoons flour
1/2 pound flaky white fish, like cod or haddock, cooked, skinned, and boned
1/4 cup dry white wine
1/4 cup heavy cream
1 tablespoon brandy, optional
Salt and black pepper to taste
8 to 12 piquillo peppers
3 tablespoons chopped fresh parsley leaves

1
Heat the oil in a deep skillet over medium-high heat.
2
Add the garlic and shallots and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
3
Add the flour and cook, stirring constantly, until the mixture is well combined.
4
Add the fish and stir, breaking it up into small pieces.
5
Add the white wine and cream and cook, stirring occasionally, until the mixture comes to a boil.
6
Remove the fish with a slotted spoon and continue to cook the sauce until it has thickened and reduced by half.
7
Stir in the brandy and season with salt and pepper.
8
Meanwhile, stuff the piquillos with the fish and arrange on a platter.
9
Pour the sauce over the stuffed piquillos, garnish with parsley, and serve hot or warm.
10
Substitute 1/2 pound cooked lump crabmeat for the fish.
11
Stuff the peppers with about 1/2 recipe prepared Brandade de Morue (page 56).

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 2 shallots, minced, 2 tablespoons flour, and more.

Yes, Piquillo Peppers Stuffed with Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Piquillo Peppers Stuffed with Fish

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