Peppers stuffed with white fish and shrimps

Peppers stuffed with white fish and shrimps

Category: Fish dishes

Ingredients
Medium red thick-skinned sweet peppers	6-7 pcs.
Fillet of white fish (hake, haddock, pollock, cod)	500 g
Peeled shrimp large (smaller more)	3-4 pcs. for one pepper
Medium white onion	1 PC.
Milk	500 ml
Flour	3 tbsp. l. without top
Butter	40 g
Olive oil (vegetable)	1 tbsp. l.
Salt	taste
Ground white pepper, bay leaf, one clove optional	pinch, 1 pc.
FOR FILLING
Fat cream (I have 10%)	200 ml
Red bell pepper	1 PC.
Butter	25 g
Salt	taste
Parmesan or cheddar, grated	2 tbsp. l.

Cooking method

• I propose to try, I'm not afraid of this word, a completely incomparable recipe for stuffed peppers, which at one time became a discovery for me. This is a simplified version of peppers stuffed with fish and shrimps from Spanish, or rather, Basque cuisine (well, what Spanish they are!), More familiar to our Russian taste.
• And I will definitely introduce you to my native version in the near future, especially since I managed to try it at one time during my business trip to Spain.

• For the recipe, I chose my favorite haddock fish today.

• Simmer the fish over low heat with the addition of salt, onions and allspice in a small amount of water. If you are cooking fish soup, then put the fish in accordance with the recipe and remove some after the soup is ready. I often combine cooking fish soup with this recipe. Put the fish on a plate and disassemble into small pieces.
• Shrimp, if boiled, just peel, remove the dark vein and cut into small pieces. It is better to boil gray fresh frozen ones in the same way as fish.
• Wash the peppers, cored with seeds and cut lengthwise into halves.
• 
• Finely chop the onion and fry in a mixture of butter and olive oil until soft and light golden. Pour flour evenly over the onion and fry the onion with flour for a minute. Then pour in a thin stream of milk, and, stirring constantly, cook the béchamel sauce. Cook until lightly thick, stirring constantly, season with salt and white pepper. Combine the bechamel with shrimp and fish.
• Take a small-edged dish, preferably ceramic or glass, and line it with baking paper dampened with water and crumpled to better fit the shape. Place the peppers in a mold. Fill them with the filling, not reaching a little to the edge of the peppers.
• 
• Preparing the fill. In a saucepan with a little oil, fry the red peppers in large pieces without a core for a couple of minutes over high heat. Pour in the cream, boil the peppers in cream until semi-soft, salt to taste and chop everything with a blender until completely homogeneous.

• Pour the sauce over the peppers, cover the dish with a lid or foil and bake in a preheated oven at 180C until the peppers are soft. It took me almost 30 minutes. I also made a free retreat and sprinkled some peppers with grated cheese. The taste only benefited from this.

• Serve the peppers with a salad of cucumbers, tomatoes, herbs and avocado. Well, or just with a glass of delicious white young Spanish wine.
• Delicate exquisite taste will not leave anyone indifferent, even a spoiled princess!
• Who doesn't like shrimps, try them in this recipe. Fish and shrimps complement each other perfectly, enriching the taste of the dish, and the delicate creamy sauce gives softness and creamy aroma.
• 
• The recipe is very advantageous in terms of serving for guests - bright, tasty and portioned! And the blanks can be made in the evening.

Note

The royal chef decided to please Princess Barnelia with a dish based on Spanish cuisine. The princess loved the food!
But a rumor reached the Spanish prince that they were looking for a groom all over the world for Barnelia, and he decided to try his luck, and at the same time to cook real Basque peppers in the royal kitchen. The princess sat down waiting at the window, because the way from the Basque country is long! And the cook Tortilych has already prepared feathers and ink recipe for writing down authentic. So we are waiting for the arrival of the Spanish sultry macho with another delicious recipe.

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Olga, interesting peppers! Thank you! Let's try the fish version too
Gorgeous looking

We'd better have more hot sultry mas
For the embodiment of Olya's tasks!
Since, having stuffed fish into peppers,
Barnelias have found a groom!

[Rada-dms]

Rada-dms, Ol, that's what happiness we all met here
Well, someone would tell me that the haddock peppers are stuffed ..., I wouldn't listen to it))
But this is CLASS !!!
I persuaded, I will, then I will tell

[eye]

Everything is really unusual and simple at the same time! I liked it very much. Both the filling and the sauce. It seems to be exquisite, but the products are quite affordable. After all, you can take quite a bit of shrimp.
I'll bookmark it. Thank you!
eye-Tanya, I'm delighted!

[Tumanchik]

Tumanchik, Irish, I sincerely advise you to try! Very tasty recipe, I rarely like something so much. Mine, too, are all delighted, I will do it again on the 8th. And shrimp can be added just for taste.

Added Wednesday 22 Feb 2017 00:21

We'd better have more hot sultry mas
For the embodiment of Olya's tasks!
Because, having stuffed fish into peppers,
Barnelias have found a groom!

Barnelia has appointed you as court poet! Won't you refuse?

Tanyusha, wholeheartedly and hug for the constant support of recipes and cooking style!

Mmm .... awesome !!

[lettohka ttt]

lettohka ttt, thanks, Natochka! How I love this avka of yours! Real princess!

[Olga]

Olga, very interesting. Never ate that. Thank you, I'm sure it's very tasty

[Rada-dms]

Olga, interesting peppers! Thank you! Let's try the fish version too
Gorgeous looking

Thank you, my dear! Try it! We love it!

Added Wednesday 22 Feb 2017 9:30 pm

Rada-dms, Ol, that's what happiness we all met here
Well, someone would tell me that the haddock peppers are stuffed ..., I wouldn't listen to it))
But this is CLASS !!!
I persuaded, I will, then I will tell

Zhanochka, it seems to me that this is your recipe! I'm looking forward to!
And it is, indeed, happiness to have such fruitful communication, to discover new things for yourself, and not only in cooking!
And I love haddock and in Russia I prefer it, rather than dry fibrous cod ... At least it is always juicy, neutral, keeps its shape, and also wild!

Added Wednesday 22 Feb 2017 09:32 PM

Olga, very interesting. Never ate that. Thank you, I'm sure it's very tasty

Tanya, thank you! And you try, because you love fish!

And I love haddock in Russia too

and in what form do you take it more often, and how does it behave when frying, please tell me?

Olya, a very beautiful and festive recipe !!!

and in what form do you take it more often, and how does it behave when frying, please tell me?

Ira, I try to buy whole fish, fillets only if necessary. I take haddock for 1.2-1.5 kg, clean and cut immediately. The tail and head for the soup, closer to the tail for the cutlets, and the middle for the steaks and fry. It roasts well, retains its shape, the meat is juicy, white, not fibrous, without the specific smell of fish. It's just that we almost always come across cod of not very good quality, yes, and I like the taste of haddock better.

Added on Friday 24 Feb 2017 09:50 PM

Olya, a very beautiful and festive recipe !!!

Natalya, thank you for appreciating! I really hope that you will like it too!

Ira, I try to buy whole fish, fillets only if necessary. I take haddock for 1.2-1.5 kg, clean and cut immediately. The tail and head for the soup, closer to the tail for the cutlets, and the middle for the steaks and fry. It roasts well, retains its shape, the meat is juicy, white, not fibrous, without the specific smell of fish. It's just that our cod almost always comes across not very good quality, yes, and I like the taste of haddock better.

thanks for the answer. Are there many bones in it? Something I never took haddock.

[Tumanchik]

Tumanchik, there are practically no small bones in haddock, the spine is removed, which is very easy, and that's it!

there are practically no small bones in haddock, the spine is removed, which is very easy, and that's it!

Olya, thanks for explaining, otherwise I have never bought haddock either.

[Tumanchik]

Tumanchik, there are practically no small bones in haddock, the spine is removed, which is very easy, and that's it!

I inform everyone that the recipe is a plague! And it is done easily, and looks extremely impressive, and the unusual combination arouses curiosity and subsequent delight among those trying.
I took haddock as ordered, the shrimps were large.
Somehow quickly all the fillings were made, the fish generally boiled the day before. Already at the stage of mixing bechamel (la?) With fish and shrimps I tried it - delicious! Although I did not expect for some reason
Before baking it looked like this:

Since she took a glass form and was afraid that it would crack if put in a hot oven, I put it in a cold one. I have a simple gas with two bricks on the floor
As a result, I baked it from a cold oven for 45 minutes under foil and then 15 minutes without sprinkling it with cheese. I didn't wait for the full softness of the peppers, there was a crunch, but it was, by the way, quite soft would not be so good, I think.

The husband, a terrible "preservative", rated the dish as extremely successful, and ordered it to be prepared for the holiday in order to amaze the guests with color, taste and idea in general. This is an extremely high mark, if anything
So do it, really delicious, albeit a little expensive now because of the price of pepper.

PS The mold did not need to be washed, the filling leaked a little, but it remained on the paper. Also a plus

[Venka]

Venka, this is a form of heat-resistant glass, you can put it in a hot oven, but not on a hot one, I put it on a cold baking sheet and all together - in a hot oven

[Venka]

Venka, eye, I also have this form, I put on a hot grate all my life, but I make sure that it is dry from below!

Added on Wednesday 01 Mar 2017 09:43 PM

Venka, in general, I can't find words for joy to answer such a gorgeous report! It can be seen that the peppers were a success, and the recipe was tested, others are not so scared to cook it now! Your peppers look divine! And even if a husband with a delicate taste was pleased, so generally a balm for the soul !! Thanks a lot, I'm so glad the recipe came in handy!
I'm going to do it for my son's birthday, they've already ordered it for me! We'll have to fork out! One more in stock, as I do, so whistle!

All my life I put on a hot grate, but I make sure that it is dry from below!

You are risky, Olga, I always knew! And therefore there is a supply of champagne)))

Girls, thank you for prompting me about the shape - I'm always afraid of it. Now I will know what is safe.

[eye]

eye, There was a dry form, not a lattice :)) But maybe it's better not to risk it ??? In short, there are always instructions for expensive forms!
Aha, risky!

I remember how I gathered a detachment in Minsk at the age of 10 and played Cossack-robbers. I took them away 20 km from Minsk to walk around the places of military glory. All are of different ages! They took us back with a breeze !!!!!

[Rada-dms]

Rada-dms, How interesting ! And it must be delicious! Now I bought a tomato for pickling (we have a season all year round), as I can deal with them, I’ll take the peppers right away! Honestly

Olya, specify the peppers as a hot dish? if so, how are they cold?

[Tumanchik]

Tumanchik, Ira, everyone was eaten, there was nothing left even once! I think it runs as a hot snack! But after the 11th I will conduct an experiment and leave a couple of pieces for the morning. Although I'm sure it will be good!

[Tumanchik]

Tumanchik, Ira, everyone was eaten, there was nothing left even once! I think this is a hot snack! But after the 11th I will conduct an experiment, I will leave a lot of pieces for the morning. I'm sure it will be nice!

written on the menu for a coming holiday

uh .. you cool I got here ..
always believed .. that peppers only with meat!
and here it is .. while reading saliva spilled .. and also read .. that there is PIKSHA !!!

I am now according to Olya tip (not to be confused with this)
I buy haddock .. how I like it .. mnyamka ..

I take it to the bookmarks ...
aftor write, disappear! .. uh, cook more ..

[Zena]

Zena, Zhenechka, so this is what is ahead, I hope, with these peppers a good white: wine is the best choice !! I recommend peppers in this version! With meat it is already usual, although delicious, but here it turns out special!
About haddock always and everywhere I write and vote! Thank you for confirming my opinion about this fish, and I am very glad that you pleased with my advice!

Thank you for confirming my opinion about this fish,

Olya .. don't they believe you ???
Girls if you do not believe, ask me, I will confirm everything !!!
I can and in writing

I am very glad that you pleased with my advice!

and I'm so glad!
and then the cod was already here ... I’m deceiving .. vooot there was already ..

I was thinking. and I decided .. I put peppers in the guest menu .. next time ..

Peppers with fish ?! This is something new for me And looks like appetizing! Of course, I'm not a princess, but I really want to try it Definitely bookmark! I will try
Many thanks to the author for the delicious pictures and a detailed and tasty description of the whole process. Thanks again. Luckily I came here, however!

[Svitla]

Svitla, Svetochka! And you try, you will not be disappointed! Even my mom, who doesn't eat shrimp, but loves fish, said it was! I highly recommend it! Oh, there would be an opportunity, I would feed everyone with such peppers!

And I adore shrimp sooo much, and I’d better not say anything about my son. If he sat down to crack shrimp, then I would just lick my lips. The bucket can probably gobble up. So the recipe will definitely come in handy. I'll just wait for delicious peppers on sale)))
It's just a pity they don't sell haddock here, but it's a matter of everyday life.

And I adore shrimp sooo much, and I’d better not say anything about my son. If he sat down to crack shrimp, then I would just lick my lips. The bucket can probably gobble up.

This is about us!

Olya, the peppers are ready for baking. One question: pour sauce to the edge of the peppers or just pour the dish? Do not quite understood. Judging by the photo - to the brim of the peppers, but according to the description, we just fill it. Please clarify.

[Tumanchik]

Tumanchik, Irish, only fill the peppers to the brim! It can be seen in the photo in the master class. Good luck! Sorry, I didn't see the question right away.

Well, I did so at my own peril and risk. my peppers were baked. we will try tomorrow. the smell and view are stunning

cheated a little of course

everyone carried this recipe in memory, I really wanted to try.

[Tumanchik]

Tumanchik, stunning photo! It is a pity that the hot ones did not try! If only I could break off a piece!

Didn't you put the puree in there?

Olya I write and enjoy the taste! Delicious! My dish is straight. Today I warmed it up the ducks and grilled it for a couple of seconds!

Instead of wheat, I took corn flour, added a little rice cooked with curry to the filling, and also added dried seasoning Laminarchik (kelp with basil and garlic), my cheese is ordinary like Russian. I haven't tried it in its original form, so it's very tasty for me!

eh, one did not seem to eat. I'll go eat it again))) I don't have enough glass of wine, but unfortunately I can't afford it.

[Tumanchik]

Tumanchik, Irish, pleased! Even the mood has improved!
Thanks for the great report and your version of the sauce! In the summer we will make it from summer peppers, and they will really go great with chilled wine! I wish you health will allow you to enjoy a wonderful combination!
I, too, have already missed these peppers, I plan to do it for May.I really like this recipe - somehow everything is harmoniously combined and looks beautiful on the table!