Piquillo Peppers Stuffed With Salt Cod Brandade
25m prep 15m cook 40m ready
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.
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Ingredients
- 20 piquillo peppers drained and tops sliced off
- 250 ml red pepper coulis
- olive oil for greasing
- 1 kg salt cod desalted
- 500 ml milk
- 0.5 onion
- 2 cloves
- 2 flat-leaf parsley
- 500 g mashed potatoes
- 150 ml olive oil
- 3 clove garlic crushed
- 2 pinch nutmeg
- 4.93 ml cayenne pepper
- 1 lemon juice of
- sea salt
- freshly ground black pepper
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Create Shopping ListNutrition (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 Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil a baking dish with olive oil.
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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.
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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.
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Step 4.
Carefully fill each of the 20 piquillo peppers with the brandade mixture. Arrange the stuffed peppers in the oiled baking dish.
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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.
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