Piquillo Peppers Stuffed with Fish
Piquillos have so much going for them. Not only is their color stunning, their skin thin, and their flavor a nearperfect 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.
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 tablespoons flour
- ½ pound flaky white fish, like cod or haddock, cooked, skinned, and boned
- ¼ cup dry white wine
- ¼ cup heavy cream
- 1 tablespoon brandy, optional
- Salt and black pepper to taste
- 8 to 12 piquillo peppers
- 3 tablespoons chopped fresh parsley leaves
Instructions:
- Heat the oil in a deep skillet over medium-high heat. Add the garlic and shallots and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add the flour and cook, stirring constantly, until the mixture is well combined. Add the fish and stir, breaking it up into small pieces.
- Add the white wine and cream and cook, stirring occasionally, until the mixture comes to a boil.
- Remove the fish with a slotted spoon and continue to cook the sauce until it has thickened and reduced