Cod stuffed peppers are a home kitchen classic that even great chefs emulate. It is the case of the marbellí Daniel Garciawhich is clear about what we should expect from peppers stuffed with cod.
In his opinion, the key is how we are going to treat the cod, where we must have a texture very similar to brandade before stuffing it. Then, as with Karlos Arguiñanois in favor of the fact that piquillo peppers for filling they must not be battered or fried.
It is not a technique as such, but advice, because these two options take away the flavor of such a delicate product as is the piquillo pepper. Even more so when they are stuffed with cod, which is also an elegant product and does not support frying well in this preparation.
Made for Carrefour, Dani García insists that this recipe that he learned from his mother has various little tricks that will multiply the flavor of a dish that is as traditional as it is easy to make at home.
Obviously, Dani García insists on using a quality product, but in this case he also recommends that the stuffed peppers be made with desalted and shredded cod. As is evident, he also advocates making a classic béchamel, which in this case begins with a leek and onion batter, where he also cooks the flour, leaving it slightly toasted.
However, the great trick of Dani García (or, rather, of his mother) is that the base of the recipe is a brandade of cod where he first gives a lightly boil those cod crumbs in milk. Just letting it rise slightly and when this happens, pass the milk through a strainer and pour it over the already cooked flour to make the béchamel.
This ensures multiplying the flavor of the filling and making it more unctuous, since that bechamel milk will already have part of the charm of the cod itself. Then, as normal, he makes that béchamel and adds the cod later.
After this, Dani García insists on let cool the farce of the peppers and, as an extra point, he recommends using a piquillo pepper sauce, also courtesy of his mother, which consists of lightly sautéing whole piquillo peppers in a pan with a drizzle of oil, just until they release the water.
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Once the water has been released, Dani García adds a splash of cream to that pan, letting it cook slightly with the peppers for about five minutes and, later, add the peppers to a blender glass with a little of that cream to make the sauce that will finish the dish.
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