Piquillo Peppers Stuffed with White Fish Recipe
Piquillo Peppers Stuffed with White Fish
Flavors of Spain
Total time: 1hr to 2hr

Preparation time: 45 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

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

Ingredients for 4-6 servings
- 250 g (8 oz.) fresh monkfish, cod, whiting, etc.
- Salt
- Pepper
- Flour to coat the fish
- 50 ml (3 tbsp.) oil
- 1 shallot
- 4 white mushrooms
- 50 ml (3 tbsp.) white wine
- 200 ml (3/4 cup) crème fraîche
- 1 can of piquillo peppers (12 to 16)

- Juice from the canned piquillo peppers
- 100 ml (6 tbsp.) oil
- 2 cloves of garlic
- 1 tomato, diced, and some chopped chives (optional)
- 25 ml (5 tsp.) vinegar
- Salt and pepper
  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. 

In collaboration with Spain Gourmetour and the Department of Foreign Affairs 


A rosé wine from Navarra or Cigales

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