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Piquillo Peppers Stuffed with Cod, or Pimientos rellenos de bacalao, is a dish originating in northern Spain.

Recipe method:

  1. Place the cod in a saucepan with a bit of water, bring to boil and remove it. Shred the cod and keep the water.
  2. During the cod desalting process we recommend placing the pieces skin side up so that the salt flows easily.
  3. Finely chop the onion, green pepper and garlic. Put everything to fry over a low heat in a pan with a splash of extra virgin olive oil.
  4. When the vegetables mix well with one another, add the cod and fry until the fish turns dark. Take everything off onto a plate and keep the juice of the ingredients which was left in the pan.
  5. Fill the peppers with this mixture and place it on a baking sheet, spread it with oil, and bake at 180 degrees for 20 minutes.
  6. For the sauce, heat the broth in a saucepan where you cooked the cod, let it reduce slightly and add cream. Season it.
  7. Decorate the plate with the sauce in the middle and place the roasted peppers on the top. Brush the peppers over with a little of olive oil and serve.

Ingredients & Quantities:
400 gr of flaked salt cod
12 piquillo peppers
250 gr of onion
100 gr green pepper
2 cloves of garlic
2 tablespoons cream
Extra virgin olive oil

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