🛒 Ingredients
- 12 jarred piquillo peppers
- 300g desalted cod
- 2 medium boiled potatoes
- 100ml heavy cream
- Garlic, parsley, olive oil
👨🍳 Step-by-step instructions
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Desalt the cod over 48 hours, changing the water regularly.
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Poach the cod gently over low heat. Flake, removing skin and bones.
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Mash the boiled potato with the cod, confited garlic, cream, and olive oil to form a brandade.
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Fill the peppers with the mixture. Secure the openings with toothpicks.
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Blend the leftover peppers with olive oil to make a sauce.
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Heat the stuffed peppers in a skillet with the sauce for 5 minutes.
💡 Chef's tip
The cod brandade should be at room temperature when stuffing the peppers. Cold brandade is stiff and difficult to pipe in cleanly.
📝 Our take
Piquillo peppers stuffed with salt cod is a Navarran tapa that has found its way onto menus across Spain. The brandade—an emulsion of desalted cod with olive oil and garlic—has a texture that works perfectly with the sweet acidity of the piquillo pepper. A six-ingredient dish that looks like haute cuisine.
🍷 Wine & food pairing
A Basque Txakoli or Albariño from Rías Baixas. White wine with freshness and a saline note that balances the richness of the brandade.
Suggested wine: Txakoli vasco o Albariño de Rías Baixas
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