📝 About This Recipe
Transport your senses to the taverns of San Sebastián with these silky, fire-roasted Piquillo peppers stuffed with a velvety salt cod brandade. This classic Spanish tapa balances the smoky sweetness of the peppers with the savory depth of traditional 'Bacalao', all brought together by a rich, coral-hued pepper cream sauce. It is a sophisticated dish that exemplifies the elegance of Northern Spanish coastal cuisine, offering a melt-in-your-mouth texture that is truly unforgettable.
🥗 Ingredients
The Peppers
- 16-18 pieces Piquillo Peppers (canned or jarred, drained and patted dry)
The Cod Filling (Brandade)
- 400 grams Salt Cod (desalted for 24-48 hours, skin and bones removed)
- 1 cup Whole Milk (for poaching the fish)
- 3 cloves Garlic (thinly sliced)
- 1/2 cup Extra Virgin Olive Oil (Spanish Arbequina preferred)
- 2 tablespoons All-purpose Flour (to thicken the filling)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Salt and White Pepper
The Red Pepper Sauce
- 3-4 pieces Reserved Piquillo Peppers (from the same jar)
- 1 cup Heavy Cream
- 1/2 piece Small Onion (finely minced)
- 1/4 cup Dry White Wine (such as Txakoli or Albariño)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Ensure your salt cod has been properly desalted in the refrigerator for at least 24 hours, changing the water every 8 hours. Drain and pat dry.
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2
In a small saucepan, place the cod and cover it with the milk. Bring to a very gentle simmer over medium-low heat. Cook for 8-10 minutes until the fish flakes easily. Remove the fish, reserving the milk, and flake the cod finely with your fingers, ensuring no bones remain.
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3
In a clean skillet, heat the olive oil over low heat and add the sliced garlic. Sauté until the garlic is golden but not brown, then remove the garlic slices and discard them (we only want the infused oil).
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4
Whisk the flour into the garlic-infused oil to create a light roux. Cook for 1-2 minutes to remove the raw flour taste.
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5
Slowly add 1/2 cup of the reserved poaching milk to the roux, whisking constantly until a thick béchamel forms. Stir in the flaked cod and the nutmeg.
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6
Continue stirring the cod mixture over low heat for 5 minutes. It should be thick, creamy, and hold its shape. Season with white pepper and salt if needed (the fish may already be salty). Let the filling cool completely.
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7
While the filling cools, prepare the sauce. In a small pan, sauté the minced onion in a drizzle of oil until translucent. Add the 3-4 reserved Piquillo peppers and the white wine. Simmer for 3 minutes to reduce the alcohol.
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8
Add the heavy cream to the sauce pan and simmer for 5 minutes. Transfer to a blender and process until completely smooth and vibrant orange-red. Return to the pan and keep warm on low heat.
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9
Carefully open each whole Piquillo pepper. Using a small spoon or a piping bag, fill each pepper with the cod mixture. Do not overstuff, or the peppers may tear.
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10
Place the stuffed peppers in a wide oven-proof dish. Pour the prepared cream sauce over the peppers or around them, depending on your preference.
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11
Warm the dish in a preheated oven at 180°C (350°F) for about 10-12 minutes, just until the peppers are heated through and the sauce is bubbling slightly.
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12
Garnish with fresh parsley and serve immediately while hot.
💡 Chef's Tips
If you cannot find salt cod, you can use fresh cod, but increase the salt in the recipe as the cured fish provides a specific 'umami' depth. Use a piping bag to fill the peppers for a much cleaner and faster process than using a spoon. Be very gentle when handling Piquillo peppers; they are roasted and peeled before jarring, making them quite delicate. For an even silkier sauce, pass the blended pepper cream through a fine-mesh sieve (chinois) before serving. If the sauce is too thick, add a splash of the remaining poaching milk to loosen it to your desired consistency.
🍽️ Serving Suggestions
Serve with thick slices of toasted rustic sourdough bread to soak up every drop of the cream sauce. Pair with a chilled glass of Spanish Albariño or a crisp Txakoli wine to cut through the richness of the cod. Serve as part of a traditional Tapas spread alongside 'Tortilla Española' and 'Gambas al Ajillo'. For a lighter meal, serve 3-4 peppers over a bed of dressed microgreens or sautéed spinach.