Piquillo Peppers Stuffed with Cod Fish by Rosara

DESCRIPTION

Carefully selected Piquillo Peppers Stuffed with Cod Fish. A ready to eat traditional Spanish recipe made with natural ingredients.

Crafted by Rosara, the Piquillo Peppers are roasted over a beechwood fire. Then they are peeled without using water to ensure they retain their flavor, and filled with a delicate bechamel sauce made with cod fish and natural ingredients.

Easy, delicious, natural and healthy...and 100% from Spain!

How to eat Piquillo Peppers Stuffed with Cod Fish?

They can be served with prawns, langoustines, clams, crayfish, lobster, or other boiled or grilled shellfish. Also, some toasted almonds or pine nuts sprinkled over the peppers and a side salad of various lettuces or endives with seafood salad are great accompaniments.

Origin

Product of Spain. 

Size

250 g/8.8 oz. 4 units.

INGREDIENTS

Piquillo peppers (38%), fish broth, cod (9%), onion, tomato, vegetable oil (sunflower), prawn tails, flour, milk, vegetables, rice, garlic, salt, and spices.

USE & CARE

These stuffed peppers are delicate; it's recommended to open the can, remove the peppers one by one with a spoon, and then pour the sauce over them. For heating, the best methods are in a water bath (before opening the container), in the oven at a medium temperature, or in a pot over low heat. 

Store in a cool, dry place. Keep refrigerated after opening.