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Piquillo peppers stuffed with salt-cod brandade

Piquillo peppers stuffed with salt-cod brandade

  • Spanish
  • Starter

Piquillo peppers filled with gently oil-cooked cod, blended with oil, over creamy pepper sauce.

Active time35 min

Cooking25 min

Total1 h

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Ingredients

  • 2 garlic clove
  • 1 medium onion
  • 1 small red chilli
  • 200 ml 30% fat pouring cream
  • 300 g raw already-desalted salt cod without skin or bones
  • 300 ml mild olive oil
  • 17 drained canned roasted piquillo pepper
  • 1 pinch of ground black pepper — optional
  • 1 pinch of fine salt — optional

Preparation

  1. Peel the garlic and wash the chilli. Put 270 ml oil, garlic and chilli in a small saucepan that allows the cod to be covered. Heat gently to about 75 °C. Add the cod and cook for about 10 min over low heat without frying, until opaque and flaking. Remove fish and garlic. Discard the chilli and let the oil cool to warm.

    2 garlic clove
    1 small red chilli
    300 g raw already-desalted salt cod without skin or bones
    300 ml mild olive oil
    • saucepan
    • cooking thermometer
    • slotted spoon
    • mixing bowl
    • knife
    • chopping board

  2. Drain the piquillo peppers. While the cod cooks, peel and chop the onion. Soften for about 10 min in the remaining 30 ml oil. Add 5 piquillo peppers and the cream. Gently thicken for about 5 min. Blend smooth, add the optional salt if needed and keep hot without boiling.

    1 medium onion
    200 ml 30% fat pouring cream
    17 drained canned roasted piquillo pepper
    1 pinch of fine salt — optional
    • knife
    • chopping board
    • nonstick frying pan
    • blender
    • spatula

  3. Blend the warm cod with the cooked garlic. Gradually add a little warm cooking oil until creamy but firm enough to stay inside the peppers. Not all the cooking oil is needed. Add the optional pepper. Fill the remaining 12 piquillos using a piping bag or spoon. Spoon hot sauce onto plates, add the filled peppers and serve immediately.

    1 pinch of ground black pepper — optional
    • blender
    • sturdy food bag
    • spoon
    • plate

Allergens

  • Fish
  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Piquillo peppers stuffed with salt-cod brandade