Entree: Spain – La Rioja – Pimientos Rellenos de Bacalao (Roasted red peppers filled with a creamy salted cod and potato brandade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

- 12 jarred piquillo peppers (approx. 285 g drained)
- 8 oz (225 g) salted cod, soaked in several changes of cold water for 24–36 hours and drained
- 8 oz (225 g) Yukon Gold potato, peeled and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for finishing
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) whole milk
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (about 100 g)
- 1 cup (100 g) fine breadcrumbs
- 1 1/2 cups (360 ml) vegetable oil for shallow frying
- Salt and freshly ground black pepper to taste

Instructions

1. Rehydrate and desalt the cod: after soaking, poach the drained cod gently in simmering water for 5–6 minutes until just cooked; drain and let cool slightly.
2. Cook the potato: place potato pieces in salted water, bring to a simmer and cook until tender, about 12–15 minutes; drain and mash until smooth.
3. Flake the cod and combine: remove any skin and bones, then flake the cod into small pieces and mix with the mashed potato, 3 tbsp olive oil, minced garlic, milk, lemon juice, and parsley; season lightly with salt and plenty of black pepper. Adjust texture with a little more milk or olive oil so the filling is smooth and spreadable.
4. Stuff the peppers: using a small spoon, carefully fill each piquillo pepper with the brandade, leaving the ends slightly open to avoid overfilling; set aside on a tray.
5. Bread the peppers: set up three shallow dishes with flour, beaten eggs, and breadcrumbs. Gently dredge each stuffed pepper in flour, shake off excess, dip in egg, then coat with breadcrumbs.
6. Fry the peppers: heat 1 1/2 cups (360 ml) vegetable oil in a large skillet over medium heat. Fry the peppers in batches 2–3 minutes per side, until golden and crisp; transfer to a paper towel-lined rack to drain.
7. Finish and serve: drizzle with 1 tbsp (15 ml) olive oil and serve immediately with lemon wedges. Optionally accompany with a simple strained tomato sauce or mixed greens.