TABELIAAUTHENTIC RECIPE
Pimientos del piquillo rellenos de bacalaoPiquillo Peppers Stuffed with Salt Cod
Charcoal-roasted, peeled piquillo peppers are filled with a béchamel made with desalted cod. The sweet red flesh meets the matured savouriness of the cod in a dish at home on Navarrese tables.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Piquillo peppers (packed in water)12 whole peppers, about 280 g, for stuffing; remaining 70 g for the sauce350 g
- Dried salt codDesalt in the refrigerator for 48 hours200 g
- Milk300 ml
- Low-protein flour30 g
- Unsalted butter30 g
- Onion100 g
- Garlic5 g
- Olive oil20 ml
- WaterFor desalting: change 1 L of water 6 times6000 ml
- Black pepper0.5 g
Method
Desalt the dried cod
- 1 Rinse the surface salt from 200 g of dried salt cod under running water.
- 2 Submerge in 1 L of water in a container and refrigerate for 48 hours, replacing with 1 L of fresh water every 8 hours. Including the final change, use 6 L of water in total.
Ready when
Continue when the flesh has plumped up and no salt crystals remain.
Flake the cod and chop the aromatics
- 1 Remove the skin and bones from the desalted cod and flake it finely.
- 2 Finely chop 100 g of onion and 5 g of garlic.
- 3 Drain 350 g of piquillo peppers, set aside 12 intact peppers and chop the remaining 70 g.
Ready when
Continue when the cod is free of bones and the peppers for stuffing are not torn.
Cook the cod filling
- 1 Put 30 g of unsalted butter and 50 g of onion in a saucepan and cook over low heat for 6 minutes.
- 2 Add 30 g of low-protein flour and work it into the mixture for 2 minutes. Add 250 ml of milk in 3 batches.
- 3 Add the cod and 0.3 g of black pepper, cook over medium-low heat for 5 minutes, stirring and working the mixture, then turn off the heat.
Ready when
Continue when the filling holds its shape when lifted with a spatula and the cod is opaque.
Make the piquillo sauce
- 1 In a separate saucepan, put 20 ml of olive oil, the remaining 50 g of onion and the garlic. Cook over low heat for 6 minutes.
- 2 Add the 70 g of chopped piquillo peppers and 50 ml of milk, simmer for 2 minutes, then blend until smooth with a hand blender.
Ready when
Continue when the sauce is free of pieces and lightly coats the back of a spoon.
Stuff the peppers and warm them in the sauce
- 1 Divide the filling into 12 portions and spoon it into the 12 piquillo peppers.
- 2 Arrange the sauce and stuffed peppers in a wide pan, cover and warm over low heat for 8 minutes, then serve.
Ready when
It is ready when hot in the centre and the red pepper walls are tender while retaining their shape.
About this dish
In Lodosa and the surrounding area of Navarre, autumn brings the piquillo season. Roasting the red peppers over a wood fire, peeling them and packing them into jars is also a food custom passed down in families.
The preserved peppers are used in cooking throughout the year. In this dish stuffed with bacalao, the roasted red peppers act as containers and are eaten with the cod inside.
The designation of origin bearing the name Lodosa covers eight municipalities in the area. The work of those who harvest the fields, roast and peel the peppers, and cook them comes together in a dish bearing the name of its home.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.