Stuffed Piquillo Peppers with Savory Fish

Ingredients

Estimated total cost: €8.05 · €2.01/serving

• 3 tablespoons of exquisite extra virgin olive oilEst. price €0.18–€0.45
• 2 cloves of garlic, finely minced (smash with the flat side of a knife for enhanced flavor)Est. price €0.08–€0.20
• 2 shallots, finely minced (soak in cold water for a milder taste)Est. price €0.20–€0.50
• 2 tablespoons of premium flour (sift before incorporating into your dish)Est. price €0.04–€0.10
• 1/2 pound of delicate flaky white fish, such as cod or haddock, cooked, skinned, and deboned (pat dry with paper towels before cooking)Est. price €4.50–€9.00
• 1/4 cup of crisp dry white wine (use a wine you would drink to ensure good flavor)Est. price €0.40–€1.00
• 1/4 cup of rich heavy cream (bring to room temperature before adding to hot dishes)Est. price €0.25–€0.60
• 1 tablespoon of brandy, if desired (flambé for a dramatic touch)Est. price €0.30–€0.80
• Salt and freshly ground black pepper to your discerning tasteEst. price €0.02–€0.05
• 8 to 12 piquillo peppers (roast and peel for a smoky flavor)Est. price €2.00–€4.00

Steps

1. 1

   Begin by heating oil in a deep skillet over medium-high heat. Sauté the garlic and shallots until they are soft and emit a pleasant aroma, which should take around 2 minutes. Proceed to incorporate the flour into the mixture, ensuring thorough stirring to achieve proper blending. Introduce the fish into the skillet and use a spatula to break it down into small, uniform pieces as you gently stir everything together.

2. 2

   Pour in the white wine and cream into the pan, then stir occasionally until the mixture reaches a boiling point. Using a slotted spoon, take out the fish from the sauce. Allow the sauce to simmer further until it thickens and reduces by half. Next, incorporate the brandy into the sauce and season with salt and pepper to taste.

3. 3

   As the sauce simmers, proceed to fill the piquillo peppers with the seasoned fish mixture. Place the stuffed piquillos neatly on a serving platter. Drizzle the prepared sauce generously over the filled peppers, sprinkle with fresh parsley for a pop of color, and present while still warm for optimal enjoyment.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Stuffed Piquillo Peppers with Savory Fish is a traditional Spanish dish originating from the Basque Country. The combination of fish, peppers, and rich cream reflects the region's focus on fresh seafood and bold flavors.

• Seasonal note

  Piquillo peppers are typically harvested in late summer to early fall, making this dish ideal for late summer gatherings or early fall meals.

• Health note

  This dish is a good source of protein and healthy fats from the fish and olive oil. It also provides essential vitamins like A, C, and B6 from the peppers and parsley. However, the high cholesterol and saturated fat content from the cream and fish should be consumed in moderation.