Stuffed red Piquillo Peppers with Salt Cod and Shrimp in Tomato Peppers Sauce
Pimientos del Piquillo Rellenos de Bacalao y Gambas en Salsa de Pimiento de Bola
Servings: 10, or 2 as a main course
Prep Time: 24 hours [PT24H]
2 cups tomato peppers sauce
2 lbs salt cod (soaked in water for 24 hours)
12 medium-size shrimp
2 medium-size carrots (peeled and finely chopped)
2 large leeks (finely chopped, half of the bottom green included)
1/2 cup dry white wine (preferably Txacoli)
3 tbsp freshly chopped parsley
5 garlic cloves (finely chopped)
2 tsp pimentón
1 cup breadcrumbs
1 cup of milk
2 egg yolks
10 tbsp olive oil
salt and freshly ground pepper to taste
a pinch of nutmeg
Soak the dried cod for 24 hours, changing the water at least four times. Rinse and dry well before starting to cook.
Break the cod in little pieces (clean off all the skin and bones). Do the same with the shrimp. Pour the olive oil in a skillet, and when hot, add the onions, carrots and the garlic. Let them sweat and get tender and add the cod and the chopped shrimp. Sauté thoroughly, and, when the cod is halfway cooked, add the breadcrumbs and the milk. Continue cooking very gently over medium heat and stirring from time to time, adding the salt, freshly ground pepper to taste and the nutmeg. When the mix is boiling, gently, turn off the heat and add the egg yolks and the parsley and mix very well. Let it cool and when cool, stuff the piquillo peppers with the mixture. Dip the peppers in flour, beaten eggs, and flour again to pan fry.
Pan fry the peppers until golden colored, then drain and dry them. Once dry, put the peppers in a baking dish (terracota or ceramic recommended), pour the tomato sauce over the peppers and put them in a 300 degrees F oven for 10 to 15 minutes.
After baking, serve on a plate as a pintxo (Basque for tapa) or as a main course.
José Jiménez de Jiménez, The Harvest Vine, Seattle, WA
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