Joy Of Spanish Cooking

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. 
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Piquillo Peppers Stuffed with Cod Brandade

by Ivette time to read: 3 min
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