Little Cod-Stuffed Peppers
Firmin & Philippe Arrambide, Les Pyrénées, France. Flavors of Basque Country. Total time: more than 2 hours. Soaking time: 24 hours. Difficulty: Easy.
⏱️ Prep: 20 min🍳 Cook: 60 min
Ingredients
| 15 | small piquillo pepper - red sweet peppers |
| 300 g | salt cod |
| 80 g | fresh bread crumbs |
| 2 | onions |
| 3 | cloves of garlic |
| 150 ml | cream |
| 100 ml | olive oil |
| 50 ml | milk |
| 1 | egg |
| 1 | bunch of parsley |
| — | Flour |
| — | Powdered sugar |
| — | Salt and pepper |
Instructions
24 hours in advance: Desalt the cod by soaking it in water for 24 hours.
Making the stuffing:
- Peel and thinly slice the onions. Chop the garlic. Sweat them for 30 minutes in a small saucepan with 20 ml (4 tsp.) olive oil.
- While the onions and garlic are cooking, flake the cod, being careful to remove all bones.
- Add the cod to the onions and garlic and cook for 1 minute.
- Remove from the heat. Add the bread crumbs to bind the stuffing. Correct the seasoning. Set aside, off the heat.
- Stuff twelve of the peppers with this mixture.
Pepper sauce:
- Cook the remaining peppers for 5 minutes with the light cream.
- Purée the peppers and cream in a blender and pour through a strainer.
- Season with salt and add a pinch of sugar.
Finishing and Presentation:
- Beat the egg with the cold milk. Flour the peppers and dip them in the beaten egg. Brown on both sides in a skillet over medium heat in 80 ml (5 tbsp.) olive oil.
- Spoon some of the pepper sauce onto a serving platter (serve the rest on the side.)
- Place the stuffed peppers on the sauce and garnish with sprigs of parsley.
- Serve very hot.