Brandade-Stuffed Piquillo Peppers

You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.

  • Yield: Makes 16 to 20

Source: Martha Stewart Living, September 2006


  • 1 pound salt cod
  • 1 small onion, halved
  • 2 bay leaves
  • 1 medium russet potato, peeled and cut into chunks
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 tablespoons heavy cream
  • Coarse salt and freshly ground pepper
  • 16 to 20 whole drained roasted canned or jarred piquillo peppers (about 1/2 ounce each)
  • 2 garlic cloves, very thinly sliced


  1. Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.

  2. Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.

  3. Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky purée; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.

  4. Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.


Be the first to comment!

Related Topics