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Spanish Tapas with Diego – Piquillo peppers stuffed with cod

Serving 4

INGREDIENTS                 tsp = teaspoon tbsp = tablespoon

  • 8 canned piquillo peppers
  • 150 gr minced cod (unsalted)
  • 2 cloves garlic
  • ½ onion
  • 2 tbsp plain flour
  • 3 tbsp milk
  • 2 to 3 tbsp cream
  • 2 tbsp dry white wine
  • Olive oil, salt, pepper and parsley


  • Add the onion, garlic and butter to a medium saucepan and place it over medium heat

  • Stir well and then let the onion and garlic gently fry in the melted butter for a few minutes (until the onion is transparent)

  •  Shred the cod up and add this to the onion. let it cock for a few minutes.

  •  Sprinkle with half of the flour. Season with a pinch of pepper and salt.

  • Stir and mash up the cod. Sprinkle with the rest of the flour.

  • Stir well again. Then pour in the milk.

  •  Mash the cod up into a thick paste (you can also puree the cod in a blender). Then check the seasoning and add extra pepper or salt to taste if necessary.

  • Take the cod off the heat and let it cool a little.

  •  Carefully rinse the canned peppers and pat them dry using kitchen paper.

  • Then trim the oppenings so that they are straight and keep the trimmings for the sauce.

  • Fill the peppers up with the cod paste and place them in a baking dish

  •  If you have some cod paste left, you can add it to the sauce. Place the white wine, cream, leftover cod paste and pepper trimmings to a blender. Then season with a pinch of pepper and salt.

  • Blend into a smooth sauce. Pour it in a small saucepan and then gently warm it up over medium heat

  •  Add grinded parsley to the pan

  • Then pour it on top of the stuffed peppers and decorate with extra parsley

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