Creamy cod with piquillo peppers
Bacalhau cremoso com pimentos piquillo
INGREDIENTS
- 500 g of Brasmar cod fillets
- 2 white onions
- 2 jars of piquillo pepper
- Coriander to taste
- 1 jar of capers
- 1 head of garlic
- 2 lemons
- 1 tablespoon of mustard
- 500 ml of olive oil
- 500 ml of vegetable oil
- Salt to taste
- Pepper to taste
Bacalhau cremoso com pimentos piquillo
INGREDIENTS
- 500 g of Brasmar cod fillets
- 2 white onions
- 2 jars of piquillo pepper
- Coriander to taste
- 1 jar of capers
- 1 head of garlic
- 2 lemons
- 1 tablespoon of mustard
- 500 ml of olive oil
- 500 ml of vegetable oil
- Salt to taste
- Pepper to taste
PREPARATION
Cook the cod for 10 minutes in boiling water.
Chop the onions into thin slices and sauté in olive oil over low heat until soft, adding a little of the cod cooking water.
Strain the cod and reserve the water. Add it to the onions and cook for 2 minutes, adding a little of the cooking water.
Transfer the cod and onion mixture to a bowl. Using a wire whisk, gradually add olive oil, whisking continuously until it reaches a creamy consistency.
Check the seasoning and add salt and pepper.
Stuff the piquillo peppers with the cod mixture and refrigerate until ready to serve.
For the sauce, chop the coriander, garlic and capers, add a pinch of salt, the juice of one lemon, a tablespoon of mustard and olive oil until the mixture is covered. Mix well.
Serve by placing the stuffed peppers on a plate and overlapping them to give them volume. Cover the peppers with the sauce, garnish with some coriander leaves and a drizzle of olive oil.
PREPARATION
Cook the cod for 10 minutes in boiling water.
Chop the onions into thin slices and sauté in olive oil over low heat until soft, adding a little of the cod cooking water.
Strain the cod and reserve the water. Add it to the onions and cook for 2 minutes, adding a little of the cooking water.
Transfer the cod and onion mixture to a bowl. Using a wire whisk, gradually add olive oil, whisking continuously until it reaches a creamy consistency.
Check the seasoning and add salt and pepper.
Stuff the piquillo peppers with the cod mixture and refrigerate until ready to serve.
For the sauce, chop the coriander, garlic and capers, add a pinch of salt, the juice of one lemon, a tablespoon of mustard and olive oil until the mixture is covered. Mix well.
Serve by placing the stuffed peppers on a plate and overlapping them to give them volume. Cover the peppers with the sauce, garnish with some coriander leaves and a drizzle of olive oil.
