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Little Cod-Stuffed Peppers Recipe
Little Cod-Stuffed Peppers
Firmin & Philippe Arrambide, Les Pyrénées, France
Firmin & Philippe Arrambide, Les Pyrénées, France
Flavors of Basque Country
Total time: more than 2 hours

Soaking time: 24 hours
Preparation time: 20 minutes
Cooking time: About 1 hour

Difficulty: Easy
For 4-6 servings

- 15 small piquillo pepper - red sweet peppers
- 300 g (10 oz.) salt cod
- 80 g (3 oz.) fresh bread crumbs
- 2 onions
- 3 cloves of garlic
- 150 ml (10 tbsp.) cream
- 100 ml (6 tbsp.) olive oil
- 50 ml (3 tbsp.) milk
- 1 egg
- 1 bunch of parsley
- Flour
- Powdered sugar
- Salt and pepper

24 hours in advance
Desalt the cod by soaking it in water for 24 hours.

Making the stuffing

  1. Peel and thinly slice the onions. Chop the garlic. Sweat them for 30 minutes in a small saucepan with 20 ml (4 tsp.) olive oil.
  2. While the onions and garlic are cooking, flake the cod, being careful to remove all bones.
  3. Add the cod to the onions and garlic and cook for 1 minute.
  4. Remove from the heat. Add the bread crumbs to bind the stuffing. Correct the seasoning. Set aside, off the heat.
  5. Stuff twelve of the peppers with this mixture.

Pepper sauce

  1. Cook the remaining peppers for 5 minutes with the light cream.
  2. Purée the peppers and cream in a blender and pour through a strainer.
  3. Season with salt and add a pinch of sugar.

Finishing and Presentation

  1. Beat the egg with the cold milk. Flour the peppers and dip them in the beaten egg. Brown on both sides in a skillet over medium heat in 80 ml (5 tbsp.) olive oil.
  2. Spoon some of the pepper sauce onto a serving platter (serve the rest on the side.)
  3. Place the stuffed peppers on the sauce and garnish with sprigs of parsley.
  4. Serve very hot.
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