Peppers stuffed with salt cod or hake
Fried piquillo peppers, filled with a cod or hake béchamel, coated in breadcrumbs and fried, served with a bell pepper sauce: a Basque tapa for four.
At a glance: serves 4 people, 55 min total (40 min prep and 15 min cook time), difficulty: medium, about $2.42 per person.
Stuffed pepper poppers filled with a fish-based béchamel are a classic dish in Basque pintxos (tapas). They are breaded and then fried, and served on a bed of hot sauce. This recipe can largely be prepared in advance.
Ingredients and directions
- Prep time40 min
- Cook time15 min
- Total55 min
- DifficultyMedium
- CostBudget
- Cooking methodfrying
- Estimated cost$9.66 $2.42 / serving Estimated price; varies by store.
Ingredients
people
- $5.11
- $0.13
- $0.17
- $4.25
Prices from US supermarkets.
Directions
- First, prepare the fish béchamel sauce, either with cod or hake, and allow it to cool slightly.
- Before it gets completely solid, place it in a piping bag and fill the pepper poppers, or use a spoon.
- Place the chopped peppers in the flour, then in the beaten eggs, and fry them in a pan.
- For serving, pour the sauce into a plate and arrange the fried chili peppers on top. ≈ 2 min
The bill
Peppers stuffed with salt cod or hake
- 20 whole, preserved hot piquillo peppers$5.11
- flour and eggs for bread, and hot peppers$0.13
- sunflower or olive oil for frying the hot peppers$0.17
- 400 ml of bell pepper sauce$4.25
Total$9.66
that's $2.42 per person
Estimated price; varies by store.
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