Food & Cooking Recipes Appetizers Brandade-Stuffed Piquillo Peppers Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 to 20 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. Ingredients 1 pound salt cod 1 small onion, halved 2 bay leaves 1 medium russet potato, peeled and cut into chunks ½ 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 Directions 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. 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. 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 puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days. 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. Rate it Print