Description
Creamy cod with prawns and piquillo peppers
Ingredients
Scale
- 500 g of desalted cod
- 200 g of peeled prawns
- 150 g of piquillo peppers
Instructions
- In a large pot, cook the cod in boiling water for 8-10 minutes. Once cooked, drain and tear it into pieces.
- In a frying pan, heat a little olive oil over medium heat. Add the prawns and sauté until they turn pink, about 3-4 minutes.
- Add the piquillo peppers cut into strips to the pan with the prawns and cook for 2 more minutes.
- Add the shredded cod to the pan and mix well with the prawns and peppers.
- In a separate bowl, mix liquid cream with a little salt, pepper, and a pinch of sweet paprika. Pour this mixture into the pan and cook over low heat for 5 minutes, stirring gently to integrate all the flavors.
Notes
- Serve the dish warm for the best flavor.
- Feel free to adjust the seasoning according to your taste.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: cod, creamy sauce, seafood, easy recipes, Spanish cuisine