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Fresh white cod, in a sauce with white wine and tomatoes, contrasts delightfully with the intensity of the piquillo pepper.
The piquillo pepper, with its bright scarlet exterior and intense, sweet and sharp flavour, might have been made for stuffing. It can often be found as a tapa or pincho in bars throughout Spain, but is now something that you can prepare simply at home.
El Navarrico, longtime Brindisa supplier and a specialist processor of piquillo peppers, make them with a variety of carefully chosen fillings, porcini mushroom, spider crab and cod and tin them in a rich, tomato based sauce. Just simmer the tin in a bain marie for 10 minutes, allow to cool slightly, and serve with good bread.
|Nutrition -||Per 100g|
|Energy||370kJ / 88kcal|
|of which saturates||1.9g|
|of which sugars||1.5g|
|* Typical values per 100g|
El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain's most fertile regions. It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.
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