Piquillo Peppers Stuffed With SALT COD Brandade
- 25m Prep Time
- 15m Cook Time
- 40m Ready In
Piquillo peppers are stuffed with a creamy salt cod brandade and baked in red pepper coulis. This Spanish-inspired dish is rich and flavorful, perfect for a special dinner.
Ingredients
- 20 piquillo peppers drained and tops sliced off
- 1 1/16 cups red pepper coulis
- olive oil for greasing
- 2 1/5 lbs salt cod desalted
- 2 1/9 cups milk
- 0.5 onion
- 2 cloves
- 2 flat-leaf parsley
- 1 1/10 lbs mashed potatoes
- 10 1/7 tbsp olive oil
- 3 clove garlic crushed
- 2 pinch nutmeg
- 1 tsp cayenne pepper
- 1 lemon juice of
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 780 mg
- Iron: 9.91 mg
- Magnesium: 413 mg
- Phosphorus: 2744 mg
- Potassium: 4942 mg
- Zinc: 6.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/16 cups red pepper coulis
- 2 1/9 cups milk
- 0.5 onion
- 2 cloves
- 2 flat-leaf parsley
- 1 1/10 lbs mashed potatoes
- 10 1/7 tbsp olive oil
- 2 pinch nutmeg
- 1 tsp cayenne pepper
- sea salt
- freshly ground black pepper
Prepare
- 20 piquillo peppers, drained and tops sliced off
- olive oil, for greasing
- 2 1/5 lbs salt cod, desalted
- Crush 3 clove garlic
- 1 lemon, juice of
Let's Cook
-
Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil a baking dish with olive oil.
-
Step 2.
Place the desalted salt cod in a saucepan and cover with 500ml milk. Stud the half onion with 2 cloves and add to the pan along with 2 stalks flat-leaf parsley. Bring slowly to a boil over medium heat, then remove from heat and set aside to infuse for 10 minutes.
-
Step 3.
Remove the salt cod from the milk and place it in a bowl. Add 500g mashed potatoes, 150ml olive oil, 3 crushed garlic cloves, 2 pinches nutmeg, 1 tsp cayenne pepper, juice of 1 lemon, and 2–3 tablespoons of the infused milk. Mix well to form a light purée. Season with sea salt and freshly ground black pepper to taste.
-
Step 4.
Carefully fill each of the 20 piquillo peppers with the brandade mixture. Arrange the stuffed peppers in the oiled baking dish.
-
Step 5.
Pour 250ml red pepper coulis over the stuffed peppers. Cover the dish with a lid or kitchen foil and bake in the preheated oven for 10 minutes, or until piping hot. Serve immediately.