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Brandade-stuffed piquillo peppers
Serves 8 Starters and mains
Ingredients
- 16-20 piquillo peppers
- oil, for greasing
For the brandade
- 450g salt cod
- 1 bay leaf
- 4 medium King Edward potatoes, peeled, boiled and mashed
- 5 garlic cloves, crushed
- 50-200ml extra virgin olive oil
- salt and pepper
Method
For the brandade, soak the salt cod in water in a large bowl and place in the fridge for 48 hours, changing the water a few times each day.
Drain the water and cut the fish into pieces and bring to just below boiling point in a large pan with the bay leaf. Cover, remove from heat and set aside for about 10 minutes. Move the fish to a plate and leave to cool.
Remove any skin or bones, then use a fork to flake the flesh. Combine the fish with the mashed potatoes in a large bowl. Mix in the garlic and gradually add the oil, slowly beating the mixture until it has a coarse texture. Season with salt and pepper to taste.
Preheat the oven to 175C/ 325F/Gas 3, fill the peppers with the cod mixture and place on an oiled baking tray. Bake for 20 minutes and serve immediately.
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