Piquillo peppers stuffed with cod are a classic preparation from Navarra that combines the characteristic sweetness of this roasted pepper with the creaminess of desalted cod. A dish that balances elegance and flavor in every bite.
Mediterranean
Piquillo peppers stuffed with cod and cream
Piquillo peppers stuffed with cod brandade with light cream. Navarrese tapa turned into an elegant and nutritious main dish.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 28 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Piquillo peppers stuffed with cod and cream is a preparation from Spain with medium difficulty. Reserve about 55 minutes in total (25 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 16 canned piquillo peppers.
- Have ready: 400 g of desalted cod.
- Have ready: 150 ml of cooking cream.
- Have ready: 2 cloves of garlic.
- Have ready: 3 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blanch the cod for 5 min; crumble, removing thorns and skin
Blanch the cod for 5 min; crumble, removing thorns and skin. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Sauté garlic in oil; add the cod and crumble even more
Sauté garlic in oil; Add the cod and crumble even more. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the cream and cook for 5 minutes until you get a creamy filling.
Add the cream and cook for 5 minutes until you get a creamy filling. Salt and pepper. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Stuff the peppers carefully; close with toothpick if necessary
Stuff the peppers carefully; Close with a toothpick if necessary. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
For the sauce: blend 4 peppers with the cream and paprika; heats
For the sauce: blend 4 peppers with the cream and paprika; warms up. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the peppers in the casserole over the sauce
Place the peppers in the casserole over the sauce. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Heat covered for 10 minutes over low heat and serve with parsley.
Heat covered for 10 minutes over low heat and serve with parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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