stuffed-piquillo-peppers

🥘 Ingredients

• onion 190 g
• garlic cloves 8 g
• olive oil 30 g
• brandy 25 g
• cod 300 g
• flour 25 g
• prawns 190 g
• milk 250 g
• salt
• black pepper
• parsely
• garlic cloves 1
• fresh chili 1
• salt 1 tbsp
• piquillo peppers 5
• olive oil 20 g
• sherry vinegar 2 tbsp
• heavy cream 120 g
• salt
• black pepper

1. 1

   Saute onion and garlic cloves in olive oil until soft and translucent. Deglaze with brandy , then add cod and cook for 5 minutes , breaking it up with a spatula.
2. 2

   Add flour and cook for 4 minutes , stirring well. Add prawns , then gradually incorporate milk , stirring continuously. Cook for 10 minutes until thick, creamy, and well combined. Season with salt , black pepper , and parsely . Set aside to cool slightly.
3. 3

   Crush garlic cloves with fresh chili and salt using a mortar and pestle or blender. Add piquillo peppers and crush into a coarse paste.
4. 4

   Cook the paste in olive oil to evaporate excess moisture and concentrate the flavor. Add sherry vinegar and heavy cream , then simmer over low heat for 10 minutes . Adjust with salt and black pepper .
5. 5

   Stuff the reserved piquillo peppers with the cod and prawn filling, spoon the sauce over, and serve.