Fish,  Recipes

Monkfish stuffed red peppers: a first-time mouthwatering experience

Hello everyone!

Today’s recipe made me very happy the day I cooked it. Stuffing red pickled peppers, the famous Pimientos del piquillo, is quite recurrent in Spanish domestic cuisine although I am not sure where this habit comes from. Is it something aimed to be fancy-presented or just a way of combining things left in the fridge? Either way, the outcome cannot taste better.

Traditionally, this dish is prepared with cod, but the reality is that any white fish works very well (hence why I used monkfish). Prawns are also good for stuffing peppers. On the other side, I do not know how it would taste with tuna or salmon, but I dare to say that the milder, the better. Note that it is very common to make it with recycled fish. I mean, from leftovers.

Last weekend I had the two main ingredients at home and wanted a light lunch on Sunday, The choice, then, looked pretty obvious and I decidedly went for it. I must say it was my very first time preparing the recipe and eventually was a very good experience. It is quick, cheap and mouthwatering if you do it well. I followed the recipe of La Cocina de Lila which uses cod instead. Again, little twists are welcome.


For the sauce

  • Large onion (half)
  • Garlic clove (1)
  • Small roasted red pepper (1)
  • Plain flour (1/2 tbsp)
  • Canned tomato (half can / 200 g)
  • White wine (100 ml)
  • Olive oil
  • Salt


  1. Let’s commence by the filling. In a deep pan, simmer together the half onion and one garlic clove (both chopped) until the first become transparent. Add then the monkfish (diced), the parsley (chopped) and a pinch of salt and pepper. Keep simmering just for a few minutes.

2. Add now the 1/2 tablespoon of flour and integrate it. Finally, gradually pour small amounts of milk and stir to thicken. Once you achieve a paste-like texture, remove and set aside for cooling.

3. Now it’s time for the sauce. Again, start by simmering the remaining onion and the second garlic clove in the same pan. Put later the roasted pepper and the plain flour. Integrate all together.

4. Drop all the tomato and evaporate the water. After that, add the white wine and increase the heat for about one or two minutes so all the alcohol is gone. Grind the content with a hand blender and reserve.

5. Using a teaspoon, stuff the peppers with the filling. Return the sauce to the pan and place them so they sink half way into it. Braise for 10-15 minutes to allow flavour impregnation and pouring sauce over them a couple of times. Serve on a plate with a generous amount of sauce.

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