Piquillo Peppers Stuffed with Cod

• 12 canned piquillo peppers
• 300 g desalinated cod
• 2 medium boiled potatoes
• 100 ml cream
• Garlic, parsley, olive oil

👨‍🍳 Step-by-step instructions

1. 1

   Desalt the cod for 48 hours, changing the water.

2. 2

   Cook the cod over low heat. Flake it, removing skins and bones.

3. 3

   Mash the boiled potato with cod, confit garlic, cream and oil until a brandade forms.

4. 4

   Stuff the peppers with the mixture. Secure with a toothpick.

5. 5

   Blend the remaining peppers with oil to make the sauce.

6. 6

   Heat in a pan with the sauce for 5 minutes.

💡 Chef's tip

The cod brandade must be at room temperature to stuff the peppers. If it’s cold, it’s difficult to handle.

📝 Our take

The piquillo pepper stuffed with cod is a Navarrese tapa that has made its way onto restaurant menus across the country. The brandade — an emulsion of desalinated cod with oil and garlic — has a texture that pairs perfectly with the sweet acidity of the piquillo. A six‑ingredient dish that feels like haute cuisine.

🍷 Wine & food pairing

A Basque Txakoli or an Albariño from Rías Baixas. A white wine with freshness and a saline note that balances the brandade.

Suggested wine: Basque Txakoli or Albariño from Rías Baixas