Preparation time: 45 minutes
Cooking time: 20 minutes

In this recipe the peppers are not floured or fried before being cooked in the sauce, as is usually the case.

1. Filling: Clean the fish of your choice; season it, dip in flour and fry in oil. Set aside. 
2. Cook the peeled chopped shallots and mushrooms in the wine for 5 minutes. Purée, add the cream, salt and pepper. 
3. Cook everything for a few minutes and add the flaked fish. Let cool. 
4. Drain the canned peppers, keeping the juice, and stuff them with the cooled mixture. 

Making the sauce and finishing

1. Sauté the minced garlic in the oil. Add the juice from the peppers and the vinegar; mix well and season.
2. Pour the sauce over the peppers and stir until it whitens and thickens lightly. 
3. Monkfish is ideal for this recipe, but you could use any firm white fish. 
4. Some diced tomato and chopped chives added at the end will give a nice fresh touch to this dish. 

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In collaboration with Spain Gourmetour and the Department of Foreign Affairs 

A rosé wine from Navarra or Cigales