Cod Stuffed Peppers – lot of work but worth it!

get eaten!

Warning…this post is a long one, lots of steps, lots of pictures and while I am guessing probably nobody will make these, due to all the work they take, I have typed up the recipe anyway because they are worth it and I really hope someone will make these!  The recipe comes from Tapas by Joyce Goldstein.

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[/span4][span8] The recipe tagged was for Pimientos Rellenos de Bacalao, or Salt Cod-Stuffed Peppers, Basque Style. The recipe called for salt cod but also said fresh cod could be substituted to save time…I decided to save some time and use fresh cod. (The salt cod required an additional step to cover in cold water in a refrigerator for 36-48 hours!!)
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you can start boiling anytime now!
you can start boiling anytime now!
[/span4][span8] So I took a fresh cod fillet and covered it in water in a sauce pan. Then I heated the pan over medium low heat until it started to boil (which took forever BTW). Once boiling the pan is removed from heat and let to cool completely.
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[/span4][span8] Once cooled I drained the fish and broke it up into small pieces using my fingers. Then I set it aside.
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[/span4][span8] Next in a large sauté pan I heated some oil over medium heat and added chopped onion. The onion cooked for about 10 minutes until it was softened and starting to turn golden. I added tomato sauce, paprika, parsley and flour. I mixed it well, lowered the heat to low and added white wine and a bit of water. That cooked for 5 minutes and I removed it from the heat and set it aside.
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[/span4][span8] Next I heated some oil in a medium sauté pan over medium heat and added onion and garlic. Once softened, about 8 minutes, I added the fish and some breadcrumbs which had been dampened by water.
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get cool!
get cool!
[/span4][span8] I seasoned with salt and pepper, reduced heat to low and cooked for 5 minutes. Then I mixed in an egg yolk and parsley, removed from heat and let it cool completely.
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get firm!
get firm!
[/span4][span8] Once the fish stuffing cooled I stuffed piquillo peppers (which are kind of like roasted red peppers but smaller in size), then placed them in the fridge for a few hours to firm up.
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getting messy!
getting messy!
[/span4][span8] Once nice and firm I dipped each pepper into beaten egg and then dusted with flour.
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get fried!
get fried!
[/span4][span8] I heated some canola oil in a large skillet and fried each pepper for several minutes until they began to brown. I fried in batches not to overcrowd the pan. Once done I drained the peppers on a paper towel.
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get eaten!
get eaten!
[/span4][span8] Once all the peppers were fried I reheated my pan with the tomato sauce over medium heat. then I added the peppers to the pan in a single layer. The peppers cooked in the tomato sauce for 10 minutes, then I sprinkled with parsley and served.
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Verdict:  As already stated A LOT OF WORK, but also already stated REALLY GOOD and WORTH IT!!!  Prior to the cookbook project blog I had made another recipe in this book for peppers stuffed with ground beef and ground pork.  The recipe was equally as complicated but also yielded a super yummy stuffed pepper.  I would highly recommend this cookbook for anyone looking to make some flavorful impressive appetizers.  To try these peppers  out you can download the recipe here.