Pimientos rellenos de merluza y gambas “Fit”

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Pimientos rellenos de merluza y gambas “Fit”. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pimientos rellenos de merluza y gambas “Fit” is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. They're fine and they look wonderful. Pimientos rellenos de merluza y gambas “Fit” is something which I have loved my whole life.

Many things affect the quality of taste from Pimientos rellenos de merluza y gambas “Fit”, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pimientos rellenos de merluza y gambas “Fit” delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Pimientos rellenos de merluza y gambas “Fit” using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pimientos rellenos de merluza y gambas “Fit”:

1. Relleno
2. 400 gr merluza
3. 350 gr gambas peladas
4. 1 cebolla
5. Al gusto sal y pimienta
6. 50 gr harina de avena
7. 500 gr bebida vegetal sin azúcar añadido
8. 2 botes pimientos del piquillo
9. Cobertura
10. 100 gr mozzarella
11. 300 gr bebida vegetal sin azúcar añadido
12. 20 gr harina de avena
13. 1 cucharada tomate frito sin azúcar añadido
14. Al gusto sal

Instructions to make to make Pimientos rellenos de merluza y gambas “Fit”

1. Ponemos aceite de coco en una sartén wok (en mi caso, utilizar el recipiente que deseéis). Ponemos la cebolla picada y cuando esté pinchada añadimos la merluza cortada en cuadraditos y las gambas (yo las puse enteras porque no eran muy grandes). Cuando esté cocinado resérvanos.
2. La “bechamel” no se hace como la tradicional, en este caso ponemos la leche a calentar y cuando comience a burbujear añadimos la harina de avena, removemos bien para que no tenga ningún grumo, cuando espese añadimos la mezcla que teníamos reservada, lo mantenemos al fuego durante unos 5’ y reservamos hasta que enfríe.
3. Una vez templada la mezcla rellenamos los pimientos.
4. Para hacer la bechamel de la cobertura ponemos en un cazo la leche y cuando llegue a ebullición le añadimos la harina de avena, removemos hasta que vuelva a hervir y no queden grumos, añadimos la cucharada de tomate frito y la sal. Cubrimos los pimientos rellenos con la bechamel y el queso.
5. Metemos en el horno a 180° durante 20’ con calor arriba y abajo.
6. Pasado este tiempo ponemos a máxima temperatura hasta gratinar. Servimos y buen provecho 😋

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