Peppers stuffed with sea urchins
This dish features piquillo peppers stuffed with cod, one of the most popular fish in Cantabrian cuisine, served with a traditional sauce. We recommend reheating each plate in the microwave for a few seconds or heating the tin in a bain-marie for one minute before serving. You can buy several units and benefit from a single shipping cost. The combination of the intense flavour of piquillo peppers and the characteristic salty touch of cod makes for an exquisite taste experience.
The cod is thawed for 12 hours, then the stuffing is prepared by cooking the béchamel sauce and the fish crumbs. The sauce is made with tomato, onion, cider, garlic and parsley. The peppers are then stuffed with the cod béchamel, placed in the tins and covered with the sauce.
On the coast of Asturias, one of the richest in fish and seafood in the Cantabrian Sea, lies the town of Avilés, whose fishing tradition goes back centuries. This long tradition, together with the quality of the products of the sea and the land of Asturias, provides Conservas Laurel with the basic ingredients for the traditional production of its preserves and traditional ready meals.
Under the Laurel brand, old recipes are combined with new and exclusive creations. The correct selection and appropriate handling of the raw material, as well as the exclusion of any type of additive or non-natural component (colouring, antioxidant preservative...) are its seal of quality and guarantee for healthy eating.
