Piquillo Peppers Stuffed with Fish

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

December 14, 2011

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.

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