Sometimes, or let’s be honest, most of the time it can be hard to figure out what to serve your guests when you’re hosting a large party. This dish is the perfect option.
Also known as Piquillo peppers stuffed with cod, this basic dish is perfect if you’re planning to host a large lunch or dinner party. It’s pretty easy to make and it takes a relatively short time to prepare lots of food for your guests. And the flavor is AMAZING, your guests will be asking for seconds!
As a result, many families like to cook this dish during Christmas in Spain. Although the combination of Pimientos del Piquillo or Piquillo peppers and cod may sound a bit odd, the result is delicious. If you are still not convinced, you can use this recipe as a base and stuff your Pimientos del Piquillo with morcilla i.e. blood sausages, meat, chicken, or even textured soy protein if you want a vegan option… there are so many possibilities!
If you go for cod, just remember that you may find it salty (it’s quite common to preserve cod this way). You’ll need to cut it into loins first and then soak them in a bowl of cold water for 36 to 48 hours (depending on the size of your loins), inside the fridge. Keep in mind that the water needs to be changed every 6 to 8 hours, so set a timer to keep track. Also, remember to put your cod loins in the water scale side up. That way, the salt will be easier to remove. If your cod is still too salty after 48 hours, let it soak for another day.
We like making the cod version, as it is pretty nutritious. Aside from containing a lot of B vitamins, which are necessary for the health of your brain, cod is also an excellent source of selenium, which is a powerful antioxidant.
Pimientos rellenos de Bacalao/Peppers stuffed with cod
- 400 grams cod
- 12 pimientos del piquillo.
- 1 onion
- 1 green pepper
- 2 cloves garlic
- Olive Oil
Boil some water in a pot. Once it's boiling, throw the cod in and cook for about 1 or 2 minutes. Remove the cod but keep some of the water.
Chop the onion, garlic cloves and green pepper into thin pieces. Add about 2 tablespoons of olive oil in a pan and stir-fry your veggie mixture over low heat until soft.
Add the cod and crumble it with a spoon or a fork. Cook it for a couple of minutes until the color of the cod turns from white to something a bit darker.
Wash your pimientos, making sure that you pull out all the seeds. Using a spoon, stuff them with the fried vegetables and cod and place them on a baking tray with some olive oil. Make sure you reserve the liquid that is left in the pan; we’ll be making some sauce with it.
Bake the pimientos in a preheated oven at 180ºC for about 20 minutes.
Meanwhile, add the remaining water and the liquid that was left in the pan in a small pot and boil it until it is reduced. Add some cream, then add a bit of salt and pour this sauce on top of your baked pimientos.