Pimientos Rellenos con Bacalao "Roasted Red Peppers Stuffed with Cod"
Pimientos Rellenos con Bacalao is another classic Spanish recipe! This dish is usually served as a nice tapa, but it can also be made as a main dish. The Spaniards usually use Pimientos de Piquillo for their stuffed pepper dishes. Unless you have a specialty Spanish food store or section at your supermarket, you probably won't find these. Don't worry! You can use roasted red peppers instead! These can usually be found already prepared in your canned vegetable aisle. If not, you can make them at home. Just blacken a fresh red pepper on the grill or in a skillet. Don't be afraid to really char it. Then put it in a zip lock bag and cool in the refrigerator. Once cool, peel off the skin and you are ready to go! Like many of my recipes, I have taken the classic pimientos rellenos con bacalao recipe and added a few ingredients to bring out more flavor. Give it a try and let me know what you think! 
Serves: 4 tapas portionsPreparation time: 15 minutes INGREDIENTS 4 pimientos de piquillo or roasted red peppers 1 cod fillet (about 3/4 lbs.) 4 TB olive oil about 4 TB flour about 2/3 cup milk about 1/3 cup fish stock about 1/3 cup dry white wine 1 clove garlic finely chopped 1 TB lemon juice 1 TB flat-leaf parsley finely chopped 1/4 cup grated Manchego cheese salt and pepper to taste DIRECTIONS Start by cooking the fish. Lightly season the fish with salt and pepper. Heat 1 TB of oil on medium-high heat. Add the garlic and cook for 1 minute. Now add the fillet and cook for about 4 minutes on each side. Once done, break up the fish into small flakes and ensure there are no bones. This dish is based on a thick bechmel sauce. Start by heating the 3 TB of oil over medium-high heat. Now add the flour and stir vigorously. Cook the flour for about 3 minutes. Now alternately add small portions of the milk, fish stock and wine to thin the sauce. Keep adding the liquids and stirring until you reach the right consistency. We are looking for something about the same consistency as peanut butter. Now add the fish and the lemon and stir. Add in the fresh parsley. Cook this on medium heat for a few minutes to infuse the flavors. Finally, add the cheese and mix well. Spoon the hot mixture into the peppers. Can be served warm or cold. Enjoy!  Return from Pimientos Rellenos con Bacalao Recipe to Home
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