🫑 Piquillo peppers stuffed with salt cod

Name: Piquillo peppers stuffed with salt cod
Total time: 90 min
Yield: 4
Cuisine: Spain · Navarre
Ingredients: 12 roasted piquillo peppers; 250 g salt cod, desalted for 24–36 hours; Béchamel: 30 g butter, 30 g flour, 300 ml milk; 1 small onion, finely chopped, and 1 tbsp olive oil; 2 tbsp breadcrumbs; Salt and white pepper

Origin: Spain · Navarre

240kcal

per serving · 200 g

120kcal

per 100 g

16 gProtein8 g / 100 g

12 gFat6 g / 100 g

16 gCarbs8 g / 100 g

Pimientos del piquillo rellenos de bacalao are sweet roasted piquillo peppers filled with a creamy mixture of salt cod and béchamel, topped with breadcrumbs and baked. The peppers are tender and slightly smoky, the filling soft and savoury, and the top lightly crisp. They are served warm as a tapa or starter.

Diets

✓

No pork

✓

Low-carb8 g carbs per 100 g

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, béchamel sauce

Contains glutenbecause of: béchamel sauce, breadcrumbs

Contains dairybecause of: béchamel sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Milk

What it is made of

piquillo peppersalt codbéchamel saucebreadcrumbs

Recipe

4 servings90 min

Ingredients

12 roasted piquillo peppers
250 g salt cod, desalted for 24–36 hours
Béchamel: 30 g butter, 30 g flour, 300 ml milk
1 small onion, finely chopped, and 1 tbsp olive oil
2 tbsp breadcrumbs
Salt and white pepper

Method

Poach the desalted cod for 5 minutes, then drain and flake it, removing skin and bones.
Soften the onion in the olive oil, add the cod and cook for 2 minutes.
Make a béchamel: melt the butter, stir in the flour for 1 minute, whisk in the milk and simmer until thick.
Mix two-thirds of the béchamel with the cod, season and fill the peppers.
Lay them in a dish, spoon over the rest of the béchamel, sprinkle with breadcrumbs and bake at 200 °C for 15 minutes.

How to make it lighter

Use skimmed milk for the béchamel.
Use more cod and less béchamel in the filling.
Serve 2–3 peppers as a starter with a green salad.

History

Piquillo peppers are grown around Lodosa in Navarre, northern Spain, and are traditionally roasted over wood and peeled by hand. Filling them with salt cod is a classic of Navarrese and Basque cooking, where bacalao has long been a staple.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →