Piquillos Rellenos de Bacalao
Piquillos Rellenos de Bacalao
Ingredients
- 6 piquillo peppers
- 7 oz cod, flaked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cloves garlic, minced
- 1/4 onion, finely chopped
- 1 cup milk
- as needed salt
- as needed black pepper
- as needed fresh thyme, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the 2 minced garlic cloves and sauté briefly, about 30 seconds, until fragrant.
⏱️ 2 min
- 2
Add 1 tablespoon of butter to the pan and allow it to melt completely. Then add the 1/4 finely chopped onion and cook with the garlic and butter until the onion is softened, about 3-5 minutes.
⏱️ 5 min
- 3
Sprinkle 1 tablespoon of flour into the pan and stir with a spatula to combine it with the butter and onion, forming a roux. Cook the roux for 1 minute, stirring constantly.
⏱️ 2 min
- 4
Gradually pour in 1 cup of milk while continuously stirring with the spatula to prevent lumps. Continue stirring until the mixture thickens into a creamy béchamel sauce. Season the béchamel sauce with black pepper and salt to taste.
⏱️ 5 min
- 5
Add the 7 oz of flaked cod to the thickened béchamel sauce in the pan. Stir well with the spatula to fully incorporate the cod into the creamy mixture. Transfer the cod and béchamel mixture into a glass container and set aside.
⏱️ 3 min
- 6
Carefully take 6 piquillo peppers from a jar using tongs. Using a spoon, carefully fill each piquillo pepper with the cod and béchamel mixture. Gently press the filling into the pepper and shape it with your fingers if needed. Place the stuffed piquillo peppers onto a baking tray.
⏱️ 10 min
- 7
Arrange the stuffed piquillo peppers on a serving plate. Drizzle olive oil over the peppers and garnish with fresh thyme before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Piquillos Rellenos de Bacalao
- 6 piquillo peppers
- 7 oz cod, flaked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cloves garlic, minced
- 1/4 onion, finely chopped
- 1 cup milk
- as needed salt
- as needed black pepper
- as needed fresh thyme, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the 2 minced garlic cloves and sauté briefly, about 30 seconds, until fragrant.
⏱️ 2 min - 2
Add 1 tablespoon of butter to the pan and allow it to melt completely. Then add the 1/4 finely chopped onion and cook with the garlic and butter until the onion is softened, about 3-5 minutes.
⏱️ 5 min - 3
Sprinkle 1 tablespoon of flour into the pan and stir with a spatula to combine it with the butter and onion, forming a roux. Cook the roux for 1 minute, stirring constantly.
⏱️ 2 min - 4
Gradually pour in 1 cup of milk while continuously stirring with the spatula to prevent lumps. Continue stirring until the mixture thickens into a creamy béchamel sauce. Season the béchamel sauce with black pepper and salt to taste.
⏱️ 5 min - 5
Add the 7 oz of flaked cod to the thickened béchamel sauce in the pan. Stir well with the spatula to fully incorporate the cod into the creamy mixture. Transfer the cod and béchamel mixture into a glass container and set aside.
⏱️ 3 min - 6
Carefully take 6 piquillo peppers from a jar using tongs. Using a spoon, carefully fill each piquillo pepper with the cod and béchamel mixture. Gently press the filling into the pepper and shape it with your fingers if needed. Place the stuffed piquillo peppers onto a baking tray.
⏱️ 10 min - 7
Arrange the stuffed piquillo peppers on a serving plate. Drizzle olive oil over the peppers and garnish with fresh thyme before serving.
⏱️ 3 min