Ingredients
The following ingredients have 4 Servings
- 12 Piquillo Peppers (jarred)
- 150 grams Bacalao (dried salted cod)
- 3 tbsp olive oil
- 3 tbsp Flour
- 2 tbsp Milk
- 1 Tomato (chopped)
- 1 Onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp White Wine
- 1 tsp Salt (to taste)
Instruction
- You have to begin this recipe at least two days in advance to properly reconstitute the codfish/bacalao (Let the fish soak in a bowl of cold water in the fridge for 48 hours, change the water every 12-18 hours). If the fish is already reconstituted you can continue on to step 2.
- In a large bowl add the cod, flour, 1 tbsp of olive oil, and milk and mix everything up. You want to form a sort of puree/paste that you will stuff into the peppers.
- In a saucepan add the olive oil and heat. Add the onion and tomato and let cook until soft. Add the garlic and cook until fragrant. Turn the heat up higher, and add the white wine and let that cook down. Use a potato masher to break up all the tomato and onion pieces into more of a puree. Taste and add salt if needed. Let cool.
- Take a piquillo pepper and fill it with the cod mixture. Place each stuffed piquillo pepper in a glass or ceramic casserole dish (or any large flat dish). When all the peppers are placed, pour over the cooled tomato sauce and place in the fridge for at least 2 hours before serving.
