Piquillo peppers stuffed with cod

Experience a summer party like they do in Spain.

Chef Jefferson Alvarez is holding a special pop-up dinner on July 10th and will be featuring Basque Region dishes like this one.

Piquillo Peppers Stuffed with Cod

Makes 4

Ingredients
14oz of flaked cod (can be smoked)
12 piquillo peppers
1 cup of chopped onion
1 T chopped parsley
½ cup chopped green peppers
1 lemon zested
2 cloves garlic
2 T cream
Extra virgin olive oil
Salt and pepper to taste

Method
Place the cod in a saucepan with a little water. Give a boil and remove it after a minute or two. Crumble the cod and reserve the water.

Finely chop the onion, green pepper and garlic. Put everything in a pan over low heat with a drizzle of olive oil, stirring occasionally. When the vegetables turn soft, add the cod. Once the colour changes, remove everything to a plate and reserve the remaining juice in the pan.

Fill the peppers with the cod mixture and place on a baking sheet. You can use a piping bag or spoon. Drizzle with olive oil and bake at 180 degrees for 20 minutes.

To make the sauce, heat the juice and water you kept from the mixture (on simmer). Reduce slightly and add the cream. Add salt and pepper to taste.

Plating
Make a mark with the sauce in the middle of the plate using a spoon or brush. Top with the completed peppers. Add a bit more olive oil and serve.

Enjoy!