Piquillo Peppers Stuffed with Cod Brandade

Last week I found piquillo peppers at my local store. OMG, that made my day. Every time I go to Spain I eat piquillo peppers stuffed with cod brandade. SO GOOD!

My grandma makes cod brandade all the time. She makes artichoke hearts with cod brandade, one of my favorite dishes. That is not what I am making today, sorry!  lol!  Today I am making Piquillo Peppers Stuffed with Cod Brandade. YES PLEASE!

Lets start by talking about the cod. For this recipe, we will NOT be using fresh cod. Instead, we will use dried and salted cod.

Don’t worry, you will not taste the saltiness of the fish. Salting cod is just a way to preserve the fish, instead of having to refrigerate it. This is an old way of preserving food that is still practiced today. But using this type of fish does require some specific preparation. Let me explain a fool-proof method to remove the salt. All you need is a flat container and water (oh, and some time…)

The salted cod fillets that I found at my local supermarket are super thin, the full process took me 24 hours. If your salted cod is thick, it will take longer. All you need to do is place the cod into a deep flat container, fill it up with water, wrap it, and store it in the fridge for 24 hours. THAT’S IT!

Again, if your fillet is very thick, after 24 hours change the water and do the same for another 8 to 10 hours.

At this point, the fish is ready.

The piquillo peppers are not spicy peppers If you didn’t already know, Spanish cuisine is not spicy like you find in Latin America. These peppers are roasted and conserved in olive oil or water. For this recipe, you will need 2 jars of peppers, in either water or olive oil.

Let’s get into the recipe!

Piquillo Peppers Stuffed with Cod Brandade

I highly recommend reading the entire recipe before you start.
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Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: cod, peppers, seafood
Prep Time: 30 minutes
Cook Time: 45 minutes
Prepare the cod: 1 day
Total Time: 1 day 1 hour
Servings: 20 Peppers

Ingredients

  • 1 Ib Salted Cod
  • 1 cup Olive Oil
  • 2 Cloves Garlic Chopped
  • 2/3 cup Heavy Cream
  • 20 Piquillo Peppers 2 jars in either Olive oil or Water

For the Sauce:

  • 1 Small Sweet Onion Chopped
  • 2 Piquillo Peppers Chopped
  • 1 Cup White Wine
  • 1/4 Cup Juice of the peppers From the jar
  • 1/4 Cup Heavy Cream

Instructions

To prepare the cod:

  • Soak the salted cod in a deep large bowl/container and cover with water.
  • Cover the bowl with plastic wrap and store in the refrigerator.
  • After 24 hours, the cod is ready for use. If your cod is thick, repeat the process one more time for another 8-10 hours.

Cod Brandade: *See notes

  • Bring a pot of water to a boil, enough water to cover the cod. Add the cod, and cook until the fish is tender, about 5 to 7 minutes. (if your fillet is thick it will take probably 15 to 20 minutes.)
  • While the cod is boiling, we'll start infusing the olive oil with some garlic. In a small pan, add 1/4 cup of olive oil with the 2 cloves of chopped garlic. Cook for 2 minutes on low heat. Remove the garlic, we will not use it.
  • Using a slotted spoon, transfer only the fish to a food processor (not the water!)
  • Add the infused olive oil, the remaining 3/4 cup olive oil and the heavy cream.  Purée until the mixture is smooth, thick, and completely combined.
  • If you don't have a food processor, you can use a handblender.

Time to stuffed the peppers. *See notes

  • Spoon the cod brandade into the peppers, about 2 tablespoons of cod per pepper.
  • Transfer the peppers onto a platter.

Sauce:

  • In a sauce pan, drizzle 2 tablespoons of olive oil and cook on the chopped onion on low heat until translucent. It will take 5 minutes.
  • Add the remaining ingredients. Simmer for 15 minutes.
  • Transfer to a blender, and blend up all the ingredients.

Assemble:

  • First, pour the sauce into a baking dish. Then place the peppers evenly spaced.
  • Bake at 350F for 10 to 15 minutes.

Notes

Make Ahead: You can make the cod brandade up to 3 days in advance.
You can stuffed the peppers up to 3 days in advance (NO SAUCE). Keep in the fridge. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Piquillo Peppers Stuffed with Cod Brandade

Chunky Mango & Tomato Salsa

Hola!

I love when I can make simple and delicious appetizers that you can put together in just 10 minutes. One of the recipes I like to make its this mango tomato salsa. Refreshing, delicious and the most important is that 1) you can make it ahead of time and 2) it takes 10 minutes to make.

I you make it ahead of time, I would mix all the ingredients except for the tomatoes, unless you use cherry tomatoes. Add those 10 to 15 minutes before you want to serve it. Also, I find that you can easily substitute the lime for lemon. 

Let’s do it! 

Chunky Mango Salsa

5 from 1 vote
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Course: Appetizer
Keyword: appetizer, easy, mango, tomato
Total Time: 15 minutes

Ingredients

  • 1 Medum Ripe Mango peeled and chopped
  • 1 Cup Chopped Tomato Or cherry tomatoes
  • 1/2 cup Red onion Chopped
  • 1 1/2 tsp Garlic chopped (1 clove)
  • 2 tsp Lime zest 1 large lime *See notes
  • 2 Tbsp Lime juice 1 large lime
  • 1 tsp Chopped jalapeño Seeded (1 small jalapeño) *See notes
  • Handful of cilantro Chopped
  • Salt and Pepper

Instructions

  • In a large bowl mix all the ingredients.
  • Bon profit!

Notes

*You can substitute the lime for lemon.
*Pickled jalapeños are fantastic in this dish! Check out the recipe on my instagram account. 
*Make Ahead: Make it up to 3 hours ahead of time. If using cherry tomatoes, you can mix them too, but if you use a whole tomato, I would suggest to add the chopped tomato 15 to 20 minutes before serving the salsa. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Chunky Mango & Tomato Salsa

White Wine Sangria

Hola!

Phew… its hot out here, about mid 90’s everyday, somedays 100F. When it’s this hot I really like to drink something very refreshing. Today I am making a white wine sangria. Its easy to make, but it requires some time in the fridge so all the flavors can marry.

In Spain, the classic sangria is the red wine sangria, a classic summer drink. I gave the classic a twist, and I am using white wine instead of red wine. For the wine, I used a Spanish Verdejo. You want something a little more fruit forward, not dry. You could also use Sauvignon Blanc.  I am also using orange liqueur and blackberry liqueur, but if you don’t have either, use another fruity liqueur.

White Wine Sangria

Rrefreshing Summer Drink
5 from 1 vote
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Course: Appetizer, Drinks
Cuisine: spanish
Keyword: drink, Fruit, sparkling wine, summer
Prep Time: 10 minutes
Refrigerator: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4

Ingredients

  • 750 ml White Wine 1 bottle
  • 1 Apple Sliced and Cored
  • 1 Yellow Peach Sliced
  • 1 White Peach Sliced
  • 1/2 Cup Bluberries *See notes
  • 1/3 Cup Orange Liqueur *See notes
  • 1/3 Cup Blackberry Liqueur *See notes
  • Ice

Instructions

  • In a large pitcher add all the ingredients EXCEPT for the ice. Stir and put it in the fridge for at least 60 to 90 minutes. 15 minutes before serving add ice.
  • Enjoy! Bon profit!

Notes

Blueberries: If you don't have blueberries, you can use another berry or another fruit like a pear, orange or banana. 
Liqueur: If you don't have any orange or blackberry liqueur, use another fruity liqueur. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
White Wine Sangria

Zucchini Tart

Hola! 

Wow… that’s all I can say about my zucchini plants. I can’t keep up with them! lol. I can’t believe I am saying this… but thats true. I pick so many that I feel I am eating zucchinis every day. The good news is that I love zucchini, so I just get creative and cook with them. 

Today I am making a simple summer zucchini tart using fresh herbs and zucchini from the garden. I am using an arugula pesto that I previously made and froze, but you can swap that for regular pesto, or whatever your favorite pesto is. Just be aware that the flavor might change a little bit.

Lets get to work!

Zucchini Tart

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Course: Appetizer, dinner, Lunch
Keyword: cheese, tart, veggies, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 Sheet puff pastry
  • 3 cups Sliced zucchini 1 medium zucchini
  • 4 Tbsp Arugula Pesto *See Notes
  • 1/3 cup Cheddar Cheese grated
  • 1/3 cup Parmesan cheese grated
  • 1 Tbsp Fresh oregano chopped
  • 1 Tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Preheat the oven to 400F
  • Roll out the puff pastry sheet on a baking sheet. Using a fork, pinch the dough and pre-bake it for about 3  to 5 minutes.
  • Remove from the oven and spread the pesto. (You just want a thin coat.)
  • Top it with the zuchini slices.  Season with the olive oil salt, pepper and oregano.
  • Add the parmesan cheese.
  • Bake for 16 to 18 minutes or until golden brown.
  • Broil for 2 minutes.
  • Serve immediately and Bon Profit!

Notes

*Arugula Pesto: Use any other pesto if you don't have arugula pesto. Be aware that the flavor might change a little bit. 
Make the tart up to 1 day in advance. Keep in the fridge. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Zucchini Tart

Tortilla de Zucchini

Hello!!

One of my favorite things about summer is having a garden. I grow tomatoes, zucchinis, cucumbers, greens, asparagus and more! It usually does very well and I end up having lots of veggies. My zucchinis are doing so good, I pick about 5 zucchinis a day. That means that I end up eating lots of zucchinis every day! Yummy! I am also happy that my 1-year old baby loves to eat zucchini.

Today I am making a simple tortilla (omelette) with zucchinis instead of potatoes. The classic Spanish Omelette (Tortilla Española or Tortilla de Patatas)  has onions, potatoes and eggs. This one has onions, garlic and zucchini  (and eggs). The way to make the tortilla (omelette) is exactly the same as the Spanish Omelette.

This is a healthy and easy recipe. You can eat it warm or cold. It is perfect as an appetizer or as a meal with a simple salad as a side dish.

Tortilla de Calabacín (Zucchini Omelette).

5 from 1 vote
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Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: eggs, omelette, tortilla, vegetables, zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 Cups Sliced Zucchini 2 medium zucchinis
  • 1 Sweet onion Chopped
  • 1 Tbsp Chopped garlic 2 medium cloves
  • 4 medium eggs
  • Salt and Pepper
  • Olive oil

Instructions

  • In a medium pan, drizzle 2 Tbsp of olive oil. Cook the onion on low heat for about 6 to 8 minutes, season with 1/2 tsp salt.
  • A couple minutes before the onion is done, add the garlic.
  • In a separate pan, drizzle 2 tablespoons of olive oil, and cook the zucchi for about 8 to 10 minutes.
  • While the onions and zucchini are cooking, whisk the eggs in a large bowl with 1/2 tsp of salt.
  • When the onion and galic are cooked, add them to the zucchi and cook for another 1 to 2 minutes. Transfer the mixture to the bowl with the eggs.
  • Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture. 
  • Using a 9 inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
  • In about 6-7 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. 
  • Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette  5-6 times. My grandmother told me that the more you flip it, the bettter!
  • Enjoy, Bon profit!
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Flan de Huevo (Egg Flan)

Hola! Jump to Recipe

Today I am making a very traditional recipe, egg flan. This flan can be found in virtually every  restaurant in Spain.

The flan is so popular that you can buy it in a box at Spanish supermarkets. The only thing you have to do is mix the box mixture with milk and voilà!  That is very easy and convenient, but of course, there is nothing like a homemade dessert. We have a lot of varieties of flan; egg, vanilla, coconut, coffee, etc.

This flan is very easy, you can make it in just 10 minutes,  then it will be in the oven for about 35 minutes and then you will have to wait until its cold.

 As a mold, you can use a large size, or you can use individual ramekins like I did. My ramekins are about a 1/4 cup.

Lets make a flan!

Flan de Huevo (Egg Flan)

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: spanish
Keyword: eggs, flan, spanish desserts, spanish flan
Prep Time: 15 minutes
Cook Time: 40 minutes
Cool: 1 hour
Servings: 6 Servings

Ingredients

For the Caramel:

  • 1/2 cup Granulated sugar
  • 1/4 cup water

For the Flan:

  • 2 Cups Whole Milk You can use 2% as well
  • 1/2 cup Granulated Sugar
  • 1 Small Cinnamon stick
  • 1 Lemon Rind
  • 4 Medium Eggs room temperature

Instructions

  • Preheat the oven to 350F.

For the Caramel:

  • In a saucepan, add the sugar and water and cook on medium heat. Once the sugar melts and turns brown, divide the melted sugar between the number of servings that you have (Or you can just use one big mold).

For the flan:

  • In a sauce pan over medium heat, bring to boil the milk, sugar, lemon and the cinnamon.
  • In a medium bowl whisk the 4 eggs.
  • Once the milk mixture starts to boil, remove the lemon and the cinnamon and turn the heat off.
  • Add 1/2 cup of the milk mixture to the beaten eggs. Whisk wish wish!! When the eggs are fully incorporated, pour the mixture back to the sauce pan and whisk.
  • Strain the mixture into a bowl. (OPTIONAL: Use a hand blender to blend it up).
  • Pour the mixture into each ramekin (or into one big mold).
  • Fill half of a baking dish with water, add the ramekins and then place in the oven, being careful not to get any water in the flan.
  • Cook in the oven for approximately 35 to 40 minutes. The center should be firm, but soft, and not liquid.
  • Remove the ramekins from the baking dish.
  • Cool in the fridge, for at least 1 hour or overnight.
  • Serve cold and enjoy! Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Flan de Huevo (Egg Flan)