COD STUFFED PIQUILLO PEPPERS - Brindisa Spanish Foods

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COD STUFFED PIQUILLO PEPPERS

Dive into this delicious Stuffed Piquillo Peppers recipe. Filled with flavourful cod traditionally eaten at spring time in Spain, this dish is blanketed in a rich béchamel sauce and crowned with irresistible Ermesenda cheese.
READY IN

1h 20mins

COOKING TIME

1h

PREP TIME

15 mins

SERVES

Serves 4 as starter

ingredients

  • 300g Salt Cod Fillet, left to desalt overnight
IN STOCK
  • 1 jar Navarrico Whole Piquillo Peppers
IN STOCK
  • 500g of potatoes or 4 medium potatoes
  • 1 shallot
  • Parsley
  • 150g Ermesenda
  • For the bechamel:
  • 2tbsp EVOO
IN STOCK
  • 1tb flour
  • 250ml milk
  • Salt, pepper and nutmeg to taste

Method: 

  1. Place the cod in a container and desalt it overnight. For more details on how to desalt cod, check this video.
  2. Peel the potatoes and roughly chop them into similarly-sized chunks. Roughly chopping them helps release more starch. Cut the desalted cod into small pieces. 
  3. Fill a cooking pot with cold water and add the potatoes and cod, bringing to the boil. Then simmer until the potatoes are cooked 
  4. Chop the shallot and parsley into small pieces, and set aside. 
  5. Prepare the béchamel sauce: Heat two table spoons of olive oil in a small saucepan. When hot, add one tablespoon of flour and cook until toasted. Slowly add the milk (cold) and whisk until fully mixed. Add the pepper, salt and nutmeg. Alternate between simmering and removing from the heat until reaching a thickened, smooth sauce texture. Add some more flour if needed to achieve texture. 
  6. Once the potatoes and cod are ready, let them cool and separate them. Mash the potatoes in a bowl. 
  7. Remove the cod skin and flake the fish carefully, checking for any bones. 
  8. Mix the mashed potatoes, flaked cod, chopped parsley, and shallot. Put the mixture into a piping bag.  
  9. Preheat the oven to 180°C. 
  10. Stuff the Piquillo peppers by piping the mixture inside, and arrange them in an oven dish. 
  11. Cover the stuffed peppers with a layer of béchamel sauce and a layer of grated cheese. 
  12. Bake for 30 minutes, turn up the oven to 200 for the final 10 minutes to make the cheese topping crispy. 

ingredients

  • 300g Salt Cod Fillet, left to desalt overnight
(each)
IN STOCK
  • 1 jar Navarrico Whole Piquillo Peppers
IN STOCK
  • 500g of potatoes or 4 medium potatoes
  • 1 shallot
  • Parsley
  • 150g Ermesenda
  • For the bechamel:
  • 2tbsp EVOO
IN STOCK
  • 1tb flour
  • 250ml milk
  • Salt, pepper and nutmeg to taste

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