Red Piquillo Peppers Stuffed with Cod and Béchamel

A rich Basque dish from Casa Armendáriz

(Makes 6 servings)

• 12 roasted whole piquillo peppers or 6 small red bell peppers, roasted and peeled
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 cup finely chopped green bell pepper
• 12 ounces salt cod, soaked 12 hours, drained and flaked (or 2 6-ounce cans tuna in olive oil, drained and flaked)

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 2 tablespoons olive oil
• 3 leeks (white part only), finely chopped
• 3 roasted piquillo peppers, finely chopped (or two 2-ounce jars chopped pimento)
• 2 tablespoons tomato sauce
• 2/3 cup white wine or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

• 1. In a large skillet, heat the oil over medium-high heat. Add the onion and bell pepper, and sauté for about 5 minutes until golden, stirring occasionally. Add codfish or tuna and sauté for 4 minutes, stirring occasionally; set aside.
• 2. For béchamel sauce, melt butter over medium heat. Stir in flour to make a smooth paste. Whisk in milk to make a smooth sauce and simmer for 3 minutes. Remove from heat and stir in fish mixture, salt, and pepper. Taste and adjust seasonings. Stuff mixture into piquillo peppers or small red bell peppers and arrange in a large skillet; set aside.
• 3. For tomato leek sauce, heat oil over medium-high heat. Add leeks and piquillo peppers or pimento, and sauté for 3 minutes. Add tomato sauce and simmer for 5 minutes. Remove from heat and blend in wine. Cool slightly and puree in blender. Pour over stuffed peppers and simmer for 10 minutes. Serve.

Nutrients per serving:
Calories: 362
Fat: 24g
Cholesterol: 38mg
Carbohydrate: 18g
Sodium: 722mg
Protein: 16g
Total dietary fiber: 4g

TIP: Whole piquillo peppers can be purchased online at www.latienda.com.

September & October 2005

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