Piquillo Peppers Stuffed with Fish

• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 shallots, minced
• 2 tablespoons flour
• 1/2 pound flaky white fish, like cod or haddock, cooked, skinned, and boned
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon brandy, optional
• Salt and black pepper to taste
• 8 to 12 piquillo peppers
• 3 tablespoons chopped fresh parsley leaves

1. Heat the oil in a deep skillet over medium-high heat.
2. Add the garlic and shallots and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
3. Add the flour and cook, stirring constantly, until the mixture is well combined.
4. Add the fish and stir, breaking it up into small pieces.
5. Add the white wine and cream and cook, stirring occasionally, until the mixture comes to a boil.
6. Remove the fish with a slotted spoon and continue to cook the sauce until it has thickened and reduced by half.
7. Stir in the brandy and season with salt and pepper.
8. Meanwhile, stuff the piquillos with the fish and arrange on a platter.
9. Pour the sauce over the stuffed piquillos, garnish with parsley, and serve hot or warm.
10. Substitute 1/2 pound cooked lump crabmeat for the fish.
11. Stuff the peppers with about 1/2 recipe prepared Brandade de Morue (page 56).

extra virgin olive oil, garlic, shallots, flour, white fish, white wine, heavy cream, brandy, salt, piquillo peppers, parsley

Taken from www.epicurious.com/recipes/food/views/piquillo-peppers-stuffed-with-fish-385610 (may not work)