📝 About This Recipe
Transport your palate to the shores of Northern Spain with these vibrant, wood-roasted Piquillo peppers. Each delicate, ruby-red pepper is piped full of a silky, gluten-free salt cod brandade—a traditional whipped emulsion of fish, garlic, and olive oil. This appetizer strikes a perfect balance between the smoky sweetness of the peppers and the savory, oceanic richness of the filling, making it a sophisticated gluten-free showstopper for any gathering.
🥗 Ingredients
The Peppers
- 14-16 pieces Piquillo Peppers (canned or jarred, drained and patted dry)
The Brandade Filling
- 1/2 lb Salt Cod (soaked for 24 hours with frequent water changes)
- 1 small Russet Potato (peeled and cubed)
- 3 pieces Garlic Cloves (smashed)
- 1/2 cup Heavy Cream (warmed)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (ground)
Roasted Red Pepper Sauce
- 2-3 pieces Reserved Piquillo Peppers (from the same jar)
- 1 small Shallot (minced)
- 1/4 cup Dry White Wine (like Albariño or Pinot Grigio)
- 1/4 cup Heavy Cream
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 handful Microgreens (optional for plating)
👨🍳 Instructions
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1
Begin by preparing the salt cod. After soaking for 24 hours, drain the fish and place it in a small saucepan with the cubed potato and smashed garlic.
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2
Cover the fish and potatoes with cold water. Bring to a very gentle simmer over medium heat. Do not boil vigorously, as this toughens the fish. Cook for 12-15 minutes until the potato is fork-tender.
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3
Drain the mixture, reserving 1/4 cup of the cooking liquid. Discard the garlic cloves if you prefer a milder flavor, or keep them for a punchier brandade.
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4
Place the warm fish and potatoes into a food processor. Pulse a few times to break them down into a coarse paste.
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5
With the processor running on low, slowly drizzle in the warm heavy cream and olive oil in a steady stream until the mixture is light, fluffy, and emulsified.
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6
Season the brandade with lemon juice and white pepper. Taste before adding salt, as the cod may still be sufficiently salty. Fold in half of the chopped parsley.
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7
Transfer the filling to a piping bag fitted with a wide plain tip (or a Ziploc bag with the corner snipped off). Let it cool slightly so it firms up.
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8
Carefully open each Piquillo pepper, ensuring you don't tear the sides. Pipe the brandade filling into each pepper until plump but not bursting.
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9
For the sauce: In a small skillet, sauté the minced shallot in a touch of oil until translucent. Add the white wine and reduce by half.
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10
Add the 2-3 reserved peppers, cream, and smoked paprika to the skillet. Simmer for 3 minutes, then blend until completely smooth using an immersion blender.
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11
Preheat your oven to 375°F (190°C). Place the stuffed peppers in a lightly greased baking dish and bake for 10-12 minutes just to heat through.
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12
To serve, spread a spoonful of the warm red pepper sauce on a platter or individual plates. Arrange the peppers on top, garnish with remaining parsley, flaky salt, and microgreens.
💡 Chef's Tips
Always pat the peppers dry with paper towels before stuffing to prevent the dish from becoming watery. If you cannot find salt cod, you can substitute with fresh poached white fish and increase the salt in the recipe. For a smoother brandade, pass the cooked potatoes through a ricer before mixing with the fish. Do not overstuff the peppers; Piquillos are delicate and can split easily during the baking process. Make the brandade a day in advance to allow the flavors to meld, then stuff and bake just before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a crisp Rosé to cut through the richness of the brandade. Serve alongside a bowl of Marcona almonds and Gordal olives for a complete tapas experience. Accompany with gluten-free crostini or crackers for extra crunch. These peppers are excellent served warm, but can also be enjoyed at room temperature for a buffet-style setting. Add a drizzle of high-quality herb-infused oil over the finished plate for a professional touch.