Piquillo Peppers Stuffed with Monkfish

Rosara Monkfish-Stuffed Piquillo Peppers with 4 Fruits are a testament to artisanal care and authentic flavor. We select the finest Piquillo peppers, roast them over beechwood, and peel them individually without the use of water, ensuring they retain their full natural aroma and the distinctive flavor that only a well-made product can offer.
The filling combines a delicate monkfish bechamel with a mild, aromatic piquillo sauce, creating a perfect balance of flavor, texture, and elegance. This dish is not only delicious but also healthy: it contains only 3% fat, is low in salt (0.26g per 100g), and is gluten-free, making it ideal for those who want to eat well without compromising on pleasure.
We recommend serving them carefully with a spoon and drizzling the sauce over the top. To enjoy their full flavor, it is best to heat them in a bain-marie, in a medium-temperature oven, or in a saucepan over low heat.
The peppers pair wonderfully with seafood such as prawns or langoustines, grilled monkfish medallions, steamed vegetables, or toasted nuts like almonds and pine nuts. Perfect as a sophisticated starter, a light main course, or even to impress at a special home-cooked meal.
A dish designed for those who seek flavor, quality, and attention to detail, ready to open, enjoy, and turn any meal into a memorable gourmet experience.

Ingredients: Piquillo pepper (41.7%), fish stock (water, conger eel, onion, and carrot), onion, sunflower oil, tomato, monkfish (3.7%), rice flour, hake, whole milk powder, leek, carrot, rice, salt, garlic, Sherry wine, brandy, and spices.
Recommendations: Store in a cool, dry place. Once opened, keep refrigerated and properly covered for a maximum of 3 days.