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Pimientos Rellenos de Bacalao - Recipe for Piquillo Peppers Stuffed with Cod

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Pimientos Rellenos de Bacalao - Piquillo Peppers Stuffed with Cod

Pimientos Rellenos de Bacalao - Piquillo Peppers Stuffed with Cod

(c) 2008 Lisa Sierra Licensed to About.com
A superb "tapa" from the North of Spain, it is very popular. Sweet and tasty roasted piquillo peppers stuffed with a mixture of salt cod, white wine, onions and garlic. Dipped in egg and flour, then lightly fried and covered in a tomato sauce. It is worth the hour that it takes to prepare this "tapa"!

Prep Time: 24 hours, 20 minutes

Cook Time: 45 minutes

Soak Salt Cod: 24 hours

Total Time: 49 hours, 5 minutes

Yield: 4 Servings as an Appetizer

Ingredients:

  • Stuffing & Peppers:
  • 1 lb salt cod
  • 1 potato
  • 1 1/2 onions
  • 3 cloves garlic
  • 1-2 Tbsp chopped fresh parsley
  • 6 oz white wine
  • 1/2 bay leaf
  • 1/2 tsp ground nutmeg
  • 4 oz. virgin olive oil
  • 15-20 piquillo peppers
  • 2 eggs, beaten
  • 1/2 cup flour (for coating peppers)
  • Sauce:
  • 12 oz. canned crushed tomatoes
  • 1/4 cup finely chopped onion
  • 1 clove garlic, chopped
  • 1/2 tsp. sweet paprika (pimenton)
  • salt to taste

Preparation:

Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.

Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.

Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.

Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove bones.

Boil potato with skin until cooked. Run until cold water and when it is cool enough to touch, peel. Cut potato into pieces and smash with a fork.

Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.

While the fish mixture is cooling, prepare the tomato sauce. In a medium frying pan, sauté onion in a few teaspoons of olive oil. When onion is translucent, add chopped garlic and continue to sauté for 2-3 minutes, careful not to burn garlic. Sprinkle in the paprika and add the crushed tomatoes. Cook on low to medium-low for about 10 minutes. Remove from stove.

Carefully spoon cod mixture into piquillo peppers and set on a plate. The peppers can tear easily, so use a small spoon to gently fill them.

Pour approximately 1 inch olive oil into a large frying pan for frying and begin to heat on medium.

Beat eggs in small bowl for dipping. Spread out flour on plate or in bowl.

When oil is hot enough, one-by-one, dip peppers into beaten egg, then cover in flour and fry until golden, turning once. Remove and drain on a paper towel.

Arrange peppers on a platter and spoon tomato sauce over them and serve. If there is extra tomato sauce, serve on the side.

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