Peppers stuffed with cod and prawns

Peppers stuffed with cod and prawns

Stuffed peppers with cod and prawns are one of those exquisite dishes that we can’t pass up if we really want to enjoy a delicious meal at home.

To prepare this dish we will use piquillo peppers with cod and prawns seasoned with garlic, basil and a red chilli for a slightly spicy flavour.

Ingredients

  • 600 grams of cod in loins
  • 150 grams of peeled and deveined prawns
  • 6 red peppers
  • 1 small red chilli (optional)
  • 3 tomatoes
  • 1 small bunch of basil
  • 2 cloves of garlic
  • 100 ml olive oil
  • 80 grams grated Parmesan cheese

Preparation

  1. Cut the tops off the peppers and carefully remove the core and seeds. Reserve the tops and skins of the peppers.
  2. Wash the tomatoes and remove the stems, soak them in boiling water for a few minutes until the skins start to peel off. Remove the skin and crush them in a bowl, wash and finely chop the chilli, peel and finely chop the garlic. Remove the leaves from the basil bunch and lightly chop them.
  3. Heat half the oil in a large casserole dish and add the peppers (placing them vertically, open side up), lower the heat and cook for 10 minutes.
  4. Cook the cod in boiling water for 5 minutes, drain and slice. Heat the remaining oil in a frying pan and add the cod, garlic, tomatoes, prawns and cook for 5 minutes, turn off the heat and add the basil, chilli and mix well.
  5. Preheat the oven to 180°C, take the peppers and stuff them with the mixture of cod, prawns, tomatoes and garlic and place them in a baking dish. Put the lids back on the peppers, cover them lightly with aluminium foil and put them in the oven.
  6. Cook the peppers stuffed with cod and prawns for 15 minutes, remove from the oven, remove the foil, sprinkle with the grated Parmesan cheese and serve.

Tips

  • Defrost the cod loins for a day or two, depending on the thickness, changing the water frequently and always keeping it in the fridge.
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