BRANDADE-STUFFED PIQUILLO PEPPERS
You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16 to 20
Number Of Ingredients 9
Steps:
- Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
- Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
- Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
- Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shehab Aldeen
[email protected]This dish is a keeper! I'll definitely be making it again.
-a5n-
[email protected]I'm a vegetarian, so I used a tofu-based brandade instead of the traditional cod brandade. It turned out great! The tofu absorbed the flavors of the herbs and spices beautifully.
Asianna R Humphrey
[email protected]I used homemade brandade for this recipe, and it made all the difference. The fresh, homemade flavor really elevated the dish.
TH Tanvir Hossain
[email protected]The dish was a bit time-consuming to make, but it was worth the effort. The end result was a stunning and delicious dish that was perfect for a special occasion.
Pedlow Ferdinand
[email protected]I found that the piquillo peppers were a bit too spicy for my taste. Next time, I'll try to find a milder variety.
Nabiirah Muusa
[email protected]I'm not a big fan of fish, but I have to say, this dish changed my mind. The brandade was so delicious that I couldn't get enough of it.
nadia bolisa
[email protected]I made this for a dinner party, and it was a huge hit. Everyone loved the unique flavors and textures.
Creazymalik 5
[email protected]The recipe was easy to follow, and the cooking process was enjoyable. I especially liked the part where we stuff the peppers with the brandade.
Bloch Bloch
[email protected]I love the vibrant color of the piquillo peppers. They add a beautiful touch to the dish.
Fazegaming 1
[email protected]It was my first time making brandade, and it turned out fantastic. The texture was smooth and creamy, and the flavor was divine. Paired with the piquillo peppers, it was an unforgettable dish.
Madan Limbu
[email protected]This is one of the most flavorful stuffed pepper dishes I ever made. The combination of creamy brandade, tangy piquillo peppers, and aromatic herbs is pure perfection.