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Peppers Stuffed with Salt Cod (Pimientos Rellenos de Bacalao)
WILLIAMS-SONOMA18Ingredients
90Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. salt cod (boneless, soaked, see note)
- 6 Tbsp. extra-virgin olive oil
- 2 yellow onions (large, finely chopped)
- 1/4 cup tomato sauce
- 1 Tbsp. sweet paprika
- 4 Tbsp. fresh flat leaf parsley (chopped)
- 2 Tbsp. all purpose flour (plus more for dusting)
- 1/2 cup dry white wine
- 1/2 cup fish stock (or canned broth)
- 3 garlic cloves (minced)
- 1 cup fresh bread crumbs (soaked in milk to cover)
- freshly ground pepper
- salt
- 2 egg yolks (lightly beaten)
- 8 piquillo peppers (canned or jarred roasted whole)
- 8 peppers (large fresh pimiento, roasted and peeled)
- olive oil (for deep-frying)
- 1 egg
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