Piquillo peppers stuffed with hake and txangurro

Piquillo peppers stuffed with hake and txangurro, Pimientos del piquillo rellenos de TxangurroINGREDIENTS

    • Piquillo peppers.
    • Olive oil 0,4º.
    • Salt and white pepper.
    • Parsley.
    • Flour.
    • Egg.


    • 600 gr. Hake tail.
    • 200 gr. Txangurro meat, (crab meat).
    • 1 Leak.
    • 1 Onion.
    • 1 Green pepper.
    • 2 Garlic cloves.


    • 500 ml. Fish stock for soup (see recipe).
    • 50 ml. White wine.
    • 2 Tablespoon flour.
    • 100 gr. Tomato sauce, (see recipe).
    • 2 Onions.
    • 1 Green pepper.
    • Egg.


                    Chop the onion, leak, cloves and green pepper into fine brunoise. Cook the hake with the fish stock for 10 min. Drain and let it rest. Remove the skins, bones and shred the meat when it can be handled. Poach the onion, leak, garlic and green pepper in a  Magefesa Non Stick Aluminum Sauté Pan with some oil until caramelized. Season and add the hake and txangurro. Fry the whole lightly for a couple of minutes.
                    Stuff the peppers with the hake and txangurro stuffing and coat them in batter. Fry the peppers in a Magefesa Non Stick Aluminum Vitalia Sauté Pan with plenty of oil until brown. Keep them on an absorbent kitchen paper.
                    Making the sauce:
                    Chop the onion and pepper into fine brunoise and poach it with some mild olive oil in the same sauté pan where we the filling has been prepared. Left or torn peppers may be added to the whole. Add the flour and let it sauté for some seconds. Soak it with the white wine and fish broth stirring until thicken and add the tomato sauce. Let it cook for 15 min. low heat and grind with the help of a  a Magefesa Unire Blender. Adjust salt and pepper.    
                    Place the peppers over the sauce in the sauté pan, bring to the boil and powder very chopped parsley all over to finish.

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