Piquillo Peppers Stuffed With Brandade Recipe

Name: Piquillo Peppers Stuffed With Brandade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound salt cod, soaked overnight, rinsed 2 or 3 times; 3 white potatoes, peeled and sliced; 1 egg yolk; 2 cloves garlic, minced; 1 teaspoon lemon juice or to taste; 1 teaspoon mustard; Salt; 3/4 cup peanut oil; 2 tablespoons olive oil; 1/2 cup chopped onion; 2 plum tomatoes, cored, seeded and diced; 16 roasted and peeled piquillo peppers; 1/4 to 1/2 cup chicken broth; 4 to 6 tablespoons heavy cream

Servings: persons

1 pound salt cod, soaked overnight, rinsed 2 or 3 times
3 white potatoes, peeled and sliced
1 egg yolk
2 cloves garlic, minced
1 teaspoon lemon juice or to taste
1 teaspoon mustard
Salt
3/4 cup peanut oil
2 tablespoons olive oil
1/2 cup chopped onion
2 plum tomatoes, cored, seeded and diced
16 roasted and peeled piquillo peppers
1/4 to 1/2 cup chicken broth
4 to 6 tablespoons heavy cream

1
Place salt cod and potatoes in pan and cover with water.
2
Simmer until cod flakes easily, 20 minutes.
3
Drain.
4
Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt.
5
Whisk in peanut oil gradually.
6
Heat olive oil over medium heat.
7
Saute remaining garlic and onion until softened on edges.
8
Add tomatoes and cook 10 minutes.
9
Add 4 peppers and heat through; salt to taste.
10
Put contents of pan into food processor.
11
Pulse to puree, adding enough broth to give sauce consistency of melted ice cream.
12
Adjust seasoning; return to pan.
13
Heat oven to 350 degrees.
14
Mash warm cod and potatoes until smooth.
15
Fold in a third of the garlic mixture, reserving rest.
16
Mixture should be creamy.
17
If it is heavy, fold in cream.
18
Add salt or lemon juice to taste.
19
Stuff remaining peppers with salt-cod mixture.
20
Place in ceramic dish.
21
Bake 25 minutes.
22
Reheat sauce.
23
Arrange peppers on a platter and spoon sauce on top.
24
Serve.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound salt cod, soaked overnight, rinsed 2 or 3 times, 3 white potatoes, peeled and sliced, 1 egg yolk, 2 cloves garlic, minced, and more.

Yes, Piquillo Peppers Stuffed With Brandade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Piquillo Peppers Stuffed With Brandade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions