Peppers stuffed with seafood ragu

05916 STUFFED PEPPERS to the SAUCE? INGREDIENTS One FISH redfish, 8 4 peppers, leeks, carrot, flour, oil, salt and a small onion, 2 leeks, 200 g of tomato sauce, 200 ml of cream, 30 g butter, 1 glass of Cognac, salt and oil.

Wash well and redfish with a suitable knife cut sfilettatelo eliminating both the skin and bones.

In a saucepan prepare fish fumet with the heads and spines of redfish: cover with water and boil for 30 minutes, then pass in a strainer and keep it warm.

Finely chop the carrot and leeks and 2 in a pan with a little oil let them Saute slightly.

When the carrot is tender add the fish fillets and FRY for a minute about breaking them with a wooden spoon.

Add a tablespoon of flour and stir for a minute.

Add 300 ml of fish stock and cook for 15 minutes until the sauce begins to thicken, then season with salt and pepper.

Carefully fill the peppers with the mixture, then toss them in the flour and FRY in plenty of hot oil.

To prepare the sauce, in a small pan, sauté the onion and Leek into 2 hot butter then add the fried tomato, Cognac, 2 chopped peppers and cream, Cook all together for 10 minutes and season with salt and pepper.

Passed in a kitchen Blender to obtain a smooth sauce and spread it over the peppers and then heat for 1 minute over low heat.

Serve.