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Piquillo peppers stuffed with hake and prawns

Fishes45 minutes4 people385 calories
1/52/53/54/55/5 (19 votes)
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By Mayra Fernandez Joglar

If you are one of those who still does not have a menu for Christmas, do not worry. With these piquillo peppers stuffed with hake and prawns you will have a fast, economical and very rich main dish.

Sometimes we complicate our lives too much and, in reality, everything is much simpler... What do you think if I tell you that with some fish fillets and some frozen prawns I have prepared A set worthy of any celebration.

It is also a suitable recipe for coeliacs and gluten and lactose intolerant because it is made with ingredients suitable for this type of diet.

Piquillo peppers stuffed with hake and prawns

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A simple, economical and rich recipe that you can use in any celebration.

Piquillo peppers stuffed with hake and prawns
  • Mayra Fernandez Joglar
  • Recipe type: Fish
  • Calories: 385
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

for the farce

  • 250 g of hake
  • 10 prawns
  • 125 g onion
  • 50 g olive oil
  • 25 g cornstarch or cornstarch
  • 250 g lactose-free milk at room temperature
  • Sal Island
  • White pepper
  • 12 extra piquillo peppers
  • Chives (to decorate)

For the sauce

  • 125 g onion
  • 20 g olive oil
  • 60 g white wine or cava
  • Sham or Leftover Stuffing
  • 50 g of fish or vegetable broth
  • Sal Island
  • Pepper

Preparation

  1. For the filling:

    Take the piquillo peppers out of the jar and place them separately on a plate so that they are not so flat and gain a little volume.

  2. Peel and chop the onion large. We chopped it during 5 seconds, speed 5. We lower the pieces that have stuck to the glass towards the blades.

  3. Add the oil and fry for 10 minutes, 120º, speed 1.

    Meanwhile, we remove the bones from the hake and crumble it. Peel the prawns and cut them into 4 pieces.

  4. Add the cornstarch and brown it for 2 minutes, 100º, speed 1.

  5. We pour the milk, salt and pepper and program 5 minutes, 100º, speed 4.

  6. After the time has elapsed, we add the hake and the prawns and cook it for 5 minutes, 100º, speed 1.

  7. Remove the filling to a bowl.

    Rinse the glass a bit and continue with the sauce.

  8. For la salsa:

    Peel and chop the onion large. We chop it in the clean glass for 5 seconds, speed 5. We lower the pieces that have stuck to the glass towards the blades.

  9. Add the oil and fry for 10 minutes, 120º, speed 1.

    We take the opportunity to stuff the peppers with the farce. We can use a small spoon or a pastry bag.

  10. We pour the white wine or champagne. we program 4 minutes, varoma, speed 2, without beaker so that it evaporates the alcohol better.

  11. We incorporate the farce or the filling that we have left over and the broth. Season and mix for 3 minutes, 100º, spoon speed.

  12. We crush during 1 minute, speed 10.
    If we want a thicker sauce we can grind at speed 5.

  13. When serving, we put part of the sauce on a plate, place the stuffed peppers on top and decorate with chives.

    We serve the rest of the sauce in a sauce boat so that each diner can put to taste.

Notes

If you use frozen fish and/or shellfish you will have to thaw it beforehand.

Do you want to know more about piquillo peppers stuffed with hake and prawns?

This recipe can be easily customized in your own way. You can start by deciding if you want to use fresh or frozen fish and shellfish. 

You can also decide what to use since you can substitute ingredients main for cod, whiting or even grouper or sea bream. And you can change the prawns for prawns or langoustines.

You can also make this recipe into a harvest recipe and use the fish and shellfish that you have left over from another recipe.

So that you have a finer dish, make sure that the piquillo peppers are of extra quality. They tend to have better characteristics and look spectacular with any filling.

To accompany this dish, we have prepared a very simple sauce based on onion and white wine or cava, to which we have added what we have left over from the filling. We have crushed it and it has been spectacular.

Serve 3 stuffed peppers per diner with part of the sauce. The rest of the sauce I recommend that you put it in a bowl or in a sauceboat. You already know that there are people who do not like sauces and, in this way, you will be right with everyone.

If you need prepare more quantity, you just have to double or triple the amounts. The onion poaching times will be the same although, if you want, you can add a couple more minutes.

If you are going to fold the amounts of bechamel, I recommend that you also double the times. Since you need the milk to heat up and mix well with the cornstarch so that you have a slightly thick sauce.

Do not forget that the milk has to be at room temperature. If it was cold, you will have to add more time.

One last note, this recipe can be make in advance and you can also freeze it up to 3 months.


Discover other recipes of: Easy, Christmas, Fishes

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