Pimientos del Piquillo Rellenos de Bacalao
Piquillo peppers from Lodosa, Navarra hold their own EU Protected Designation of Origin (PDO), registered in 1996 and grown across eight municipalities around Lodosa. They are small, triangular, sweet, and slightly smoky from being roasted over a direct flame and hand-peeled without water. Stuffing them with cod brandade is a classic Navarrese tapa preparation.
A whole, bright red pepper on a fork, stuffed to bursting with creamy white cod filling. The pepper's skin is silky and sweet; the filling is rich, savory, and smooth. A drizzle of olive oil and a sprinkle of parsley complete it.
The Piquillo pepper's sweetness (from natural sugars enhanced by roasting) contrasts the cod's salinity and umami. The pepper's shape (a natural pouch after stem removal) holds the filling securely. The brandade's olive oil emulsion provides a creamy texture without dairy.
Variations
Some stuff with meat, cheese, or seafood; the pepper can be served hot or cold; some add a sauce.
On the Palate
Where Pimientos del Piquillo Rellenos de Bacalao sits in the Spanish flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 45 min active + 15 min waiting
- 12880 min
Desalt cod 24-48 hours; drain.
- 215 min
Poach cod; flake; mix with mashed potato, olive oil, garlic.
- 35 min
Stuff each Piquillo pepper carefully through the stem opening.
Watch outEase the filling in through the stem hole with a small spoon or piping bag — Piquillos tear easily, so a gentle hand keeps each pepper whole.
- 41 min
Place in a baking dish.
- 51 min
Drizzle with olive oil.
- 615 min
Bake at 180°C for 15 min; serve warm.
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