Bacalau Stuffed Piquillo Peppers! (Spanish Salt Cod)

In this recipe, you're pairing two remarkable products of culinary tradition — brandade and piquillo peppers. Brandade is a French concoction that combines salt cod (bacalao), garlic, olive oil, and potatoes into a sublime puree. This puree, known for its robust and earthy flavors, traces its origins to the Provençal region, where it has been embraced for centuries.

Meanwhile, piquillo peppers hail from Northern Spain. These peppers are sweet, slightly smoky, and tender, offering an inviting balance to the hearty salt cod. Stuffed together, they create a marriage of flavors that is as delightful as it is unforgettable. Anthony Bourdain once observed that cuisine is a window into the soul of a place. With this dish, you'll be looking straight into the vibrant and eclectic souls of France and Spain. 🤘🏼 Adam

Yield: 4-6 people

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Bacalau Stuffed Piquillo Peppers! (Spanish Salt Cod)

Cook time: 72 HourTotal time: 72 Hour

Ingredients

Brandade (Salt Cod Puree)

• 1 lb. salt cod
• 1 bay leaf
• 4 russet potatoes, peeled, boiled, and mashed
• 4 cloves garlic, peeled and crushed
• 1 cup mild, extra-virgin olive oil
• Salt and freshly ground black pepper

Peppers

• 16-24 piquillo peppers
• Extra-virgin olive oil

Instructions

1. Begin the brandade preparation by immersing the salt cod in a large bowl of water, then refrigerate it for 48 hours. Change the water 3-4 times a day during this period.
2. After the soaking period, cut the cod into several pieces and place it in a large pan filled with cold water. Add a bay leaf and gently heat until it's just below boiling. Cover the pan, remove it from the heat, and let it sit for around 10 minutes.
3. Transfer the cod to a plate and let it cool. Once it's cool enough to handle, remove any skin or bones and flake the flesh with a fork.
4. In a large bowl, combine the flaked fish and mashed potatoes. Mash them together vigorously with a fork, then mix in the crushed garlic.
5. Slowly add the olive oil, beating it into the mixture until it's completely absorbed, resulting in a coarse puree. Season with salt and black pepper to taste.
6. For the peppers, preheat your oven to 350°F (175°C). Carefully fill each piquillo pepper with the brandade, using a small spoon. Be gentle to avoid tearing the peppers.
7. Place the filled peppers on their sides in a lightly oiled baking dish just large enough to hold them. Bake them for about 15-20 minutes, or until the filling is thoroughly heated.
8. These peppers can be served on a piece of crusty bread with some sofrito sauce or savored just as they are.

Adam's Notes

• This recipe takes "3 days" but that includes the cod soaking time. The uptime work for this recipe is closer to 1 hour including cook time.

Stuff I Use...

• Piquillo Peppers

• Salt Cod

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