Name: Piquillo Peppers Stuffed with Fish
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 to 6 servings
Cuisine: Spanish
Ingredients: 1 tablespoon brandy, optional; 2 garlic cloves, minced; 2 shallots, minced; 3 tablespoons chopped fresh parsley leaves; ½ pound flaky white fish, like cod or haddock, cooked, skinned, and boned; 2 tablespoons flour; Salt and black pepper to taste; 8 to 12 piquillo peppers; ¼ cup heavy cream; ¼ cup dry white wine; 3 tablespoons extra virgin olive oil

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Piquillos have so much going for them. Not only is their color stunning, their skin thin, and their flavor a near-perfect blend of sweet and hot, but one couldn’t bioengineer a better shape for stuffing.

To precook the fish, simply put it in salted water to cover, bring the water to a boil, and turn off the heat. By the time the water cools, the fish will be done.