Piquillo peppers stuffed with Salt Cod Preparation

Piquillo peppers stuffed with cod is a very popular dish a classic recipe from the Spanish gastronomy. It’s widely consumed throughout the country, in every bar, home and restaurant.


Place the cod in a saucepan with a bit of water, bring to boil and remove it. Shred the cod and keep the water. Finely chop the onion, green pepper and garlic fry in a pan with extra virgin olive oil to a low heat sauté the mix until it’s done, add the cod and fry til the cod turns dark. Remove to a plate and keep the juice of the ingredients which was left in the pan.


Fill the peppers with this mixture and place them on a baking sheet, spread it with oil, and bake at 180 degrees for 20 minutes.


For the sauce, heat the broth in a saucepan where you´ve cooked the cod, let it reduce slightly and add cream season to taste. Decorate the plate with the sauce in the middle and place the roasted peppers on the top. Brush the peppers over with a little of olive oil and serve.


Tip during the cod desalting process we recommend placing the pieces skin side up so that the salt flows easily.

Serves 4
Preparation time: 30 min
Difficulty: Medium

  • 400 gr of flaked salt cod

    12 piquillo peppers Plaza del Sol

    250 gr of onion

    100 gr green pepper

    2 cloves of garlic

    2 tablespoons cream

    Extra virgin olive oil 

    Salt