BRANDADE-STUFFED PIQUILLO PEPPERS
You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16 to 20
Number Of Ingredients 9
Steps:
- Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
- Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
- Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
- Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.
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Md Rakib1
r-m55@yahoo.comI can't wait to try this recipe!
Simon Crump
c91@hotmail.comThis is a great way to use up leftover fish.
Brian Baba bsc
b_b@hotmail.co.ukI've never made brandade before, but this recipe made it easy. I'll definitely be making it again.
Md Naon
n.m@aol.comThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Carlos Castro
carlos_castro28@yahoo.comI'm not a fan of spicy food, so I used mild piquillo peppers. It was still very flavorful.
Kylie J
k-j31@gmail.comThis is a great recipe to experiment with different flavors. I've tried using different types of fish, cheeses, and herbs, and it's always delicious.
AndTea
andtea@yahoo.comI made this recipe gluten-free by using gluten-free bread crumbs. It turned out great!
Nelson Nelson
nnelson@hotmail.comI added some chopped sun-dried tomatoes to the filling for a little extra flavor. It was delicious!
Mati Man
m54@gmail.comI love that this recipe uses piquillo peppers. They have such a unique flavor.
Caeden Brown
b-caeden@yahoo.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
ZAHEER YT
y@gmail.comI've made this recipe several times and it always turns out great. It's my go-to dish when I want to impress my guests.
Power 5858
p-591@hotmail.comI'm not a big fan of fish, but I really enjoyed this dish. The filling was so flavorful that I forgot I was eating fish.
Mostafa Elsayed
elsayed98@hotmail.comThis is a really easy recipe to follow. Even a beginner cook can make it.
Gloria Ramos
ramos97@hotmail.frI made this for a party and it was a huge success. Everyone loved it!
KASHIF TANHA
kashift88@hotmail.comThis is a great recipe for a special occasion. It's elegant and delicious.
Jahaida Cabrera
jahaida-c60@yahoo.comI love the combination of flavors in this dish. The peppers and fish complement each other perfectly.
Hacker Aanad
hacker@hotmail.comThis was a hit with the family! The peppers were perfectly cooked and the filling was flavorful and creamy. I will definitely be making this again.