Piquillo Peppers Stuffed with White Fish, a Spanish recipe from the Worldwide Gourmet

Ingredients

• - 250 g (8 oz.) fresh monkfish, cod, whiting, etc.
• - Salt
• - Pepper
• - Flour to coat the fish
• - 50 ml (3 tbsp.) oil
• - 1 shallot
• - 4 white mushrooms
• - 50 ml (3 tbsp.) white wine
• - 200 ml (3/4 cup) crème fraîche
• - 1 can of piquillo peppers (12 to 16)
• - Juice from the canned piquillo peppers
• - 100 ml (6 tbsp.) oil
• - 2 cloves of garlic
• - 1 tomato, diced, and some chopped chives (optional)
• - 25 ml (5 tsp.) vinegar