Rick Stein Salt Cod Stuffed Peppers

Rick Stein Salt Cod Stuffed Peppers

The Rick Stein Salt Cod Stuffed Peppers are probably the most popular way to fill this vegetable. Some vegetables and prawns may be included in the filling. The peppers, once stuffed, are usually bathed and fried, before putting them in a delicious sauce made from fish and vegetables. It is not the fastest recipe to make but the result is spectacular.By using best cod fish recipes we can make fish tasty we can use any kind of fish in our recipe.Sweet potato ale recipe is very easy recipe. The ingredients to prepare some peppers stuffed with cod and prawns in sauce are:Recipes of rajma are very easy and these recipes of rajma are very good for our health too.

Rick Stein Salt Cod Stuffed Peppers Ingredients For 4 People

400g of piquillo peppers
200g of desalted cod
200g of prawns
1/2 red pepper
1/2 onion
2 eggs
1/4 glass of milk
salt and pepper
For salsa
1/2 onion
2 carrots
1 small tomato

The skins of cod we use for the filling
The shells and heads of the prawns that we employ for the filling
1/2 red pepper

Rick Stein Salt Cod Stuffed Peppers Recipe

1.- We prepare the sauce. To do this we first peel the shrimp and clean the skin and the possible thorns the cod. We put all the ingredients of the sauce in a pot and covered with water. Let it cook on a soft fire about 20 minutes, removing with a spoon the foam that can leave
2.- To make the filling, put a trickle of oil in a frying pan on low heat. When hot add half onion and half chopped pepper. Let stand for about 15 minutes, while stirring occasionally
3.- With the soft vegetable, we raise the power of the fire and we add the prawns and the cod. Both ingredients cut into small pieces. We cook 2 more minutes
4.- Now add a tablespoon of flour and let cook two more minutes. Then we add the milk and we remove everything well. These two ingredients, added in small quantity, will bind the filling slightly. Having done this, we expect you to temper before proceeding to the next step
5.- Once tempered, fill the piquillo peppers with this filling. They should be well filled, pressing with the spoon to fit as much as possible and be generous with it, but always leave 1cm free at the end of the pepper, so that there is excess filling that is going to leave after
6.- Once filled, we pass one by one for flour, including the same filling. Then we pass it for beaten egg and fry them for a minute in abundant boiling oil. Thus they will be bathed, well sealed that the filling does not escape, and very rich
7.- We beat the broth that we had prepared before, including all its ingredients (except for skins of the prawns and thorns of the cod, the skins we leave them). Then we passed through a wide mesh strainer to remove skins of vegetables and other impurities, obtaining a sauce with a certain body. You can also pass it directly through a passport.
8.- After time, add the peppers to the sauce, let them cook 5 minutes more next to the sauce and they will be ready to serve
The peppers stuffed with cod and shrimp are a bit of a laborious recipe but certainly worth doing because they are so good!


Rick Stein Salt Cod Stuffed Peppers Rick Stein Salt Cod Stuffed Peppers Rick Stein Salt Cod Stuffed Peppers Rick Stein Salt Cod Stuffed Peppers Rick Stein Salt Cod Stuffed Peppers Rick Stein Salt Cod Stuffed Peppers

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