Equipment
* optional
Ingredients
Salt Cod (Bacalao)
- 300 g dried salt cod, whole fillet
- ml water
Brandade Filling
- 250 g potatoes, peeled and cubed
- 3 garlic cloves
- 100 ml extra virgin olive oil, room temperature
- 60 ml heavy cream, warmed
- 16 jarred piquillo peppers, whole
Sauce
- 100 g onion, diced
- 1 garlic clove
- 50 ml dry white wine
- 30 ml olive oil
- 100 ml fish stock
- 4 reserved piquillo peppers
Nutrition (per serving)
Method
At least 24 hours in advance, rinse the salt cod thoroughly. Place in a large bowl, cover with cold water, and refrigerate. Change the water every 8 hours to remove excess salt.
Drain the cod. Place it in a saucepan and cover with fresh cold water. Bring to a gentle simmer, then remove from heat immediately. Let it steep for 10 minutes. Drain, remove skin and bones, and flake the meat.
While cod steeps, boil the peeled potato chunks in salted water until very tender. Drain and let steam dry for a minute.
In a small skillet, gently heat the 100ml olive oil with 3 cloves of sliced garlic over low heat until the garlic is golden. Discard the garlic (or save for garnish) and keep the oil warm.
Mash the potatoes and flaked cod together in a bowl while still warm. Vigorously beat in the warm garlic-infused oil and the warm cream, alternating small amounts, until the mixture (brandade) is creamy and emulsified. Season with pepper (salt is likely unnecessary).
For the sauce: Sauté the diced onion and garlic in 30ml olive oil until soft. Add the 4 reserved piquillo peppers and white wine. Reduce wine by half, then add stock. Simmer for 10 minutes. Blend until smooth and strain if desired.
Preheat oven to 180°C (350°F). Fill a piping bag with the brandade mixture. Carefully stuff each of the remaining 12 piquillo peppers. Be gentle to avoid tearing the delicate skin.
Spread the sauce on the bottom of a baking dish. Arrange the stuffed peppers on top. Bake for 10-15 minutes until heated through. Serve immediately.
Chef's Notes
- The quality of the piquillo peppers is paramount; look for 'Piquillo de Lodosa' designation for the best sweetness and texture.
- Do not let the cod boil vigorously during poaching, or the flesh will become tough and stringy.
- If you want a lighter texture, you can fold whipped egg whites into the brandade before stuffing, though this makes it more like a soufflé.
- Reserve the oil from the piquillo pepper jar; you can whisk a few drops into the final sauce for extra color and flavor.
Storage
Refrigerator: 3 days — Store in an airtight container; reheat gently to avoid splitting the emulsion.
Freezer: 1 month — Texture of the peppers may degrade slightly upon thawing.
Reheating: Cover with foil and bake at 160°C until warmed through, or microwave on low power.
