Piquillo Peppers Stuffed with Salt Cod Brandade

Name: Piquillo Peppers Stuffed with Salt Cod Brandade
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 20 piquillo peppers, drained and tops sliced off; 250 ml/9 fl oz/1 cup (about ½ quantity) red pepper coulis; 1 kg/2 lb 3 oz salt cod, desalted; 500 ml/17 fl oz/2 cups milk; ½ onion; 2 cloves; 2 stalks flat-leaf parsley; 500 g/1 lb 2 oz mashed potatoes; 150 ml/5 fl oz/⅔ cup olive oil; 3 garlic cloves, crushed; 2 pinches nutmeg; 1 tsp cayenne pepper; juice of 1 lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

20 piquillo peppers, drained and tops sliced off
250 ml/9 fl oz/1 cup

Europe
Spain
Fish course
Starter
Gluten-free
Mediterranean

Method

Pimientos del piquillo are red peppers roasted over a wood fire. They have a tangy sweetness and an intense flavour followed by a little kick. Piquillo peppers are often poached slowly in a little olive oil and garlic, then sprinkled with flor de sal and served with grilled meats and fish. However, their triangular shape with a slightly curved point makes them the perfect vehicle for stuffing.