Tasty recipe for piquillo peppers in tomato sauce

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Preparation time 30 min

Difficulty Easy

Recipe category:

Appetizers

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Oil use:

Sautéing

Today we propose a trip to the north of Spain to make piquillo peppers in tomato sauce. This traditional recipe of Spanish cuisine combines the flavors of the land and the sea, as we are going to fill the peppers with cod. If, however, you don’t have authentic piquillo peppers in your kitchen, you can prepare this dish with red peppers.

Ingredients

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2cups

crumbled cod, soaked for 24 hours

red peppers

onion (1/2 for the filling and 1/2 for the tomato sauce)

2tablespoon

Reduced Sodium Capers

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1cup

Extra Virgin Olive Oil

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0.5cup

flour

chopped tomatoes

1.5cups

milk

0.5teaspoon

parsley

Instructions

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First make the filling for the peppers. To do so, chop the onion very finely. Crumble the cod.

Pour enough oil into a pan to sauté the onion. When it is transparent, add the cod and the capers and leave to cook for a few minutes.

The cod will release a little water. Add the flour to this. Stir and add the milk until the texture is not too lumpy, similar to croquette mixture. Check whether to add salt and set aside the filling on a plate. Once it is cool, fill the peppers.

For the tomato sauce, chop the onion and the garlic. Fry in a pan with a dash of oil. When halfway done, add the chopped tomato and a pinch of salt. Let the tomato cook for a few minutes, then blend in the blender to obtain the tomato sauce.

Place the filled peppers in a pot or saucepan, add the sauce and cook on a medium heat for 5 minutes. Decorate with parsley.