Piquillo red peppers filled with hake and shellfish

60 min
Type of dish: Shellfish
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 0.3 kg
Fumet 0.25 l
White wine 0.25 l
Basil 0.1 g
Table salt 2.5 g
Garlic, bulb 0.5 ud
Onion 0.1 kg
Leek 0.3 ud
Bulk mussels, frozen 0.075 kg
Peeled frozen prawns 0.075 kg
Plain flour 0.025 kg
Eggs 1.25 ud
Mussel in shell, frozen 0.125 kg
Onion 0.017 kg
Green leek 0.167 ud
Parsley 0.0 g
Fish heads and bones 0.067 kg
Water 0.25 l
Margarine 0.014 kg
Plain flour 0.014 kg
Ground white pepper 0.04 g
Ground nutmeg 0.04 g
Table salt 1.0 g
Onion 0.067 kg
Carrots 0.017 kg
Leek 0.133 ud
Tomato 0.067 kg
Prawns 0.033 kg
Rice 0.02 kg
Fumet 0.5 l
Brandy 0.017 l
Table salt 2.5 g
  • Clean the hake and cut it into large pieces.
  • Chop the mussels and prawns into brunoise.
  • Chop the garlic, onion and leek into brunoise for the stuffing.
  • Open the cans of pepper and cut the edges to make them even.


  • Prepare the stock with the fumet, wine and aromatic herbs.
  • Cook the fish in the broth, let it cool down and then crumble the fish. (Reserve the broth for the American sauce)
  • Make an American sauce with the stock.
  • Make a 70 g bechamel (roux 70x70) to bind the seafood for the filling.

Make the seafood and vegetable filling:

  • Soften the garlic, onion and leek, add the mussels and prawns.
  • Flambé and finish cooking.
  • Mix the crumbled fish with the seafood and bind it with the bechamel.
  • Stuff the peppers with the filling, batter and fry.



  • Heat the stuffed peppers in the oven, cover them with the American sauce and place a mussel in it’s shell in the middle per serving.
Nutritional information (1 portion)
Fiber 8.22 g
Saturates 6.51 g
Monounsaturated fatty acids 10.49 g
Polyunsaturated fatty acids 21.25 g
Cholesterol 140.49 mg
Calcium 343.35 mg
Iron 5.81 mg
Zinc 2.96 mg
Vitamin A 257.92 ug
Vitamin C 52.17 g
Folic acid 200.4 ug
Salt (Sodium) 903.68 mg
Sugars 19.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.