Piquillo peppers stuffed with cod - one of the most popular dishes found in most Spanish tapas bars. They can be enjoyed hot or cold and are often served with a cream and pepper sauce. Tuna is a common alternative filling.
Heat the oil in a frying pan and cook the onion and garlic, stirring frequently, until the onion becomes translucent, about ten minutes.
2
Add the cod and as it cooks, stir to separate the flakes and amalgamate with the onion.
3
Stir in the flour, mix thoroughly and after two minutes, begin adding the milk gradually. Stir constantly to form the bechamel, then allow to cool.
4
Fill the piquillo peppers with the mixture using a spoon.
5
If serving hot, place in a moderately hot oven for about fifteen minutes. If using a sauce, it can be heated separately and poured over or the peppers can be gently heated in the sauce in a saucepan.
Heat the oil in a frying pan and cook the onion and garlic, stirring frequently, until the onion becomes translucent, about ten minutes.
2
Add the cod and as it cooks, stir to separate the flakes and amalgamate with the onion.
3
Stir in the flour, mix thoroughly and after two minutes, begin adding the milk gradually. Stir constantly to form the bechamel, then allow to cool.
4
Fill the piquillo peppers with the mixture using a spoon.
5
If serving hot, place in a moderately hot oven for about fifteen minutes. If using a sauce, it can be heated separately and poured over or the peppers can be gently heated in the sauce in a saucepan.
Authortapasonline
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