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Piquillo Peppers Stuffed with Cod Brandade

I highly recommend reading the entire recipe before you start.
Prep Time 30 mins
Cook Time 45 mins
Prepare the cod 1 d
Total Time 1 d 1 hr
Course Appetizer, dinner, Lunch
Cuisine spanish
Servings 20 Peppers


  • 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


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.


  • 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.


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


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. 
Keyword cod, peppers, seafood