COD-STUFFED PEPPERS


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200g cod

 

1 mild chili pepper

 

1 clove of garlic

 

1 slice of bread

 

100 ml milk

 

150 ml olive oil

 

8 roasted piquillo peppers from a tin

1 loaf of baguette style bread

 

150ml of double cream

 

Salt

 

6 cocktail sticks

 

6 skewers

 

6 stalks of chive

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 Making 


Step 1

1

Place the cod in a small saucepan with oil, the crushed garlic and the chili, over a medium heat. Let it cook for around 15 minutes. Remove, flake the cod and set aside the oil.

Step 2

2

Place the soaked bread into a blender. Blend, gradually adding the oil to create a kind of mayonnaise. Add the flaked cod, salt and set aside.

Step 3

3

Use a spoon to help fill 8 peppers.  Close them with a cocktail stick if desired. Bake for 8 minutes at 180º and set aside to serve.

Step 4

4

Meanwhile, blend a couple of peppers with the cream, place in a saucepan and warm through. Add salt to taste.

Step 5

5

Place some slices of toasted bread on a tray. Pour a little sauce on each and finish off with a stuffed pepper held on with a skewer. Cut some chives to put on top of the peppers.


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