Pimientos Rellenos de Bacalao
A delightful Basque specialty featuring roasted piquillo peppers generously stuffed with a savory mixture of salt cod (bacalao), béchamel sauce, and sometimes onions and garlic, then often baked or lightly fried.
🧂 Ingredients
- 8 large Piquillo peppers(jarred, drained)
- 300 g Salt cod (bacalao)(desalted and flaked)
- 50 g Butter
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 30 g All-purpose flour
- 250 ml Milk(warm)
- 0.25 tsp Nutmeg(freshly grated)
- to taste Salt
- to taste Black pepper
- 1 large Egg(beaten, for coating (optional))
- 50 g Flour(for coating (optional))
- for frying Olive oil
👨🍳 Instructions
- 1
Prepare the salt cod: If using dried salt cod, soak it in cold water for 24-48 hours, changing the water several times, until desalted. Then, poach it gently in water or milk until cooked through. Drain and flake the cod, removing any skin or bones.
💡 Tip: Alternatively, use pre-desalted cod. - 2
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the warm milk until a smooth, thick sauce forms. Cook for about 5 minutes, stirring, until thickened.
- 4
Stir the flaked cod into the béchamel sauce. Season with nutmeg, salt, and pepper to taste. Mix well.
💡 Tip: Ensure the cod is evenly distributed. - 5
Carefully stuff each piquillo pepper with the cod and béchamel mixture. Be careful not to overstuff or tear the peppers.
💡 Tip: Use a small spoon for stuffing. - 6
Optional coating: Lightly dredge the stuffed peppers in flour, then dip in beaten egg, and dredge in more flour. This step is for a lightly fried finish.
💡 Tip: This step is optional; the peppers can also be baked directly. - 7
To bake: Place the stuffed peppers in a lightly oiled baking dish. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through and lightly golden.
- 8
To fry (if coated): Heat a thin layer of olive oil in a frying pan over medium heat. Gently fry the coated peppers for 2-3 minutes per side, until golden brown and heated through.
💡 Tip: Fry gently to avoid breaking the peppers. - 9
Serve the Pimientos Rellenos de Bacalao warm, as a tapa or a light main course.
💡 Tip: Can be served with a drizzle of olive oil or a light tomato sauce.
💡 Pro Tips
- ✓The quality of the piquillo peppers is crucial for this dish.
- ✓Ensure the salt cod is properly desalted to avoid an overly salty flavor.
- ✓The béchamel should be thick enough to hold its shape but not dry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped sautéed leeks or chives to the filling.
- Some variations include a touch of cream in the béchamel for extra richness.
- Serve with a simple tomato sauce or a light vinaigrette.