Piquillos have so much going for them. Not only is their color stunning, their skin thin, and their flavor a near-perfect 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.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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 by half. Stir in the brandy and season with salt and pepper.
Step 3
Meanwhile, stuff the piquillos with the fish and arrange on a platter. Pour the sauce over the stuffed piquillos, garnish with parsley, and serve hot or warm.
Piquillos Stuffed with Crab
Step 4
Substitute 1/2 pound cooked lump crabmeat for the fish.
Stuffed Piquillos with Brandade
Step 5
Stuff the peppers with about 1/2 recipe prepared Brandade de Morue (page 56).
