Piquillos stuffed with cod in cognac sauce

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Piquillos stuffed with cod in cognac sauce

 Piquillos stuffed with cod in cognac sauce

Ingredients  Piquillos stuffed with cod in cognac sauce

Number of persons




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For the stuffing:

1.5 kg of desalted cod

2 boxes of piquillo 380g (20 Piquillos) 1 red box and 1 green box to add a little more color!

3 green peppers

3 onions

2 shallots

150 g flour

10 cl of milk

For the sauce:

2 shallots

1 onion

5 tomatoes



Olive oil

Preparation  Piquillos stuffed with cod in cognac sauce
Total Time : 55 min
Preparation: 45 min
Cooking: 10 min
Preparation of the stuffing:
Slice the green peppers, onions and shallots. Reduce over low heat until browned.
Taste the cod and ensure that it is well desalted (soak the day before in milk if necessary).
Add the cod to the peppers and onions. Cook covered for 15 min.
Add the flour to bind the stuffing then gradually add the milk until a thick enough stuffing is obtained.
Garnish the piquillos with a teaspoon, Be careful not to tear the pimientos!
Sauce :
Sauté the shallots and onion in a little olive oil.
Immerse the tomatoes in boiling water for 1 minute then put them in ice water to be able to peel them. Crush the tomatoes and add them to the onions / shallots.
Once reduced, flambé the tomatoes with a little cognac. Mix everything and set aside at temperature.
Put the stuffed piquillos in the oven for 10 minutes at 200 ° C (thermostat 6-7).
Arrange the plates at the last moment:
a little cognac sauce to cover the bottom of a plate (dessert).
Put 3 piquillos arranged in ears. Chop a little chives.
Enjoy your meal.

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