Basque Piquillo Peppers Stuffed with Salt Cod


1/2 lb skinless, boneless salt cod
4 and 1/2 tbs olive oil
1 and 1/2 tbs ap flour
2 cups milk
16 roasted piquillo peppers (about 2 (6oz) jars)
1 large spanish onion, coarsely chopped
1 medium carrot, thinly sliced
1 tbs fresh parsley plus 1 sprig
1 clove garlic,  minced
1 and 1/2 tbs dry sherry
kosher salt

Piquillo peppers are a little sweet and spicy and are grown in the basque region of Spain. They are available at speciality stores or online. There are no substitutes.

  • In a large bowl, soak the salt cod in fresh water in the refrigerator for about 36 hours. Change the water at least 5 times. Drain, then cut the cod crosswise into 1/4″ strips.
  • In a medium saucepan, warm 3 tbs of the olive oil over moderate heat.
  • add the salt cod and cook, stirring gently to heat through. About 3 minutes.
  • Stir in 1 tbs of the flour until incorporated.
  • Gradually mix in the milk, then reduce the heat to low and simmer, stirring often until the mixture has thickened,about 25 minutes. Cool at room temperature.
  • Keeping the roasted peppers intact, remove any seeds and carefully stuff each pepper with a heaping tbs of the cod mixture.
  • In a large nonreactive skillet, warm the remaining 1 and 1/2 tbs of olive oil over moderately low heat.
  • Add the onion, carrot, parsley sprig and garlic, and cook,  stirring occasionally, until the onion is translucent. about 8-10 minutes.
  • Blend in the remaining 1/2 tbs of flour and then stir in 1 cup of water.
  • Bring to a boil, cover and cook for 10 minutes to blend the flavors.
  • Uncover, then stir in the sherry and simmer for about 3 minutes.
  • Transfer the mixture to a food processor and puree until smooth.
  • Pour the sauce back into the skillet and season with salt.
  • Place the stuffed peppers in the sauce, cover and simmer gently over low heat until the peppers are heated through, about 3 minutes.
  • Transfer the peppers to serving plates and spoon the sauce around them.
  • Sprinkle with chopped parsley and serve.




36 min


10 min


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