Piquillo Peppers Stuffed with Cod and Prawns

🌶️ Stuffed Peppers: Elegance and Tradition Without Excess

Stuffed piquillo peppers are an undisputed delicacy of Spanish cuisine. Traditionally, the filling is bound with a dense béchamel made of butter and wheat flour. In this healthy recipe, we use the cod's own gelatin and a little mashed cooked potato to amalgamate the filling, achieving the same creamy texture but with a fraction of the calories.

🦐 Why it is exceptionally healthy

• Double Marine Protein: Cod and prawns form a perfect tandem of very high-quality proteins, providing essential amino acids with an almost zero fat percentage.
• Vitamin C Bomb: Red piquillo peppers contain more vitamin C than citrus fruits, which greatly helps the absorption of iron and the regeneration of cellular collagen.
• Light Digestion: By omitting fatty dairy and refined flours in the filling, it is a dish suitable for delicate stomachs and late dinners.

📝 Step-by-Step Preparation

1. The Vegetable Base: Peel and very finely chop 1 sweet onion (5.3 oz / 150g) and 1 garlic clove. In a large skillet, heat 1 tbsp (15ml) of EVOO and sweat slowly for 10 minutes until translucent.
2. The Seafood Filling: Add 7 oz (200g) of desalted, flaked cod (checked for bones) and 5.3 oz (150g) of chopped raw prawn tails to the skillet. Sauté over medium heat for 3 minutes until the prawns change color.
3. The Healthy Binder: Instead of flour, incorporate 3.5 oz (100g) of mashed cooked potato (or heavily mashed cooked cauliflower for a Keto version). Mix well with the fish; the potato starch and cod gelatin will create a creamy filling. Add nutmeg and chopped parsley. Let the mixture cool slightly.
4. Stuffing the Peppers: Drain 12 canned whole roasted piquillo peppers very well (dry their interior slightly with paper towels). With the help of a small spoon, stuff them carefully so as not to break them.
5. The Light Sauce: In a saucepan, blend 3 additional piquillo peppers, 1.7 fl oz (50ml) of evaporated milk (or oat milk), and a splash of the cooking broth or the can's own juice. Heat without boiling.
6. Final Baking: Place the stuffed peppers in a clay dish, bathe them with the light sauce, and bake at 350°F (180°C) for 10 minutes to unify flavors. Serve hot.