Equipment
* optional
Ingredients
Salt Cod (Bacalao)
- 300 g dried salt cod, whole fillet
- ml water
Brandade Filling
- 250 g potatoes, peeled and cubed
- 3 garlic cloves
- 100 ml extra virgin olive oil, room temperature
- 60 ml heavy cream, warmed
- 16 jarred piquillo peppers, whole
Sauce
- 100 g onion, diced
- 1 garlic clove
- 50 ml dry white wine
- 30 ml olive oil
- 100 ml fish stock
- 4 reserved piquillo peppers
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 647 kcal
- Protein
- 50 g
- Carbohydrates
- 15 g
- Fat
- 40 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 5363 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 131 mg
- Potassium
- 1853 mg
- Calcium
- 198 mg
- Iron
- 2.8 mg
- Magnesium
- 119 mg
- Phosphorus
- 773 mg
- Zinc
- 1.5 mg
- Vitamin A
- 93 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 3.2 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 7.5 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.22 mg
- Niacin
- 5.7 mg
- Folate
- 24 mcg
- Water
- 46 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
At least 24 hours in advance, rinse the salt cod thoroughly. Place in a large bowl, cover with cold water, and refrigerate. Change the water every 8 hours to remove excess salt.
Drain the cod. Place it in a saucepan and cover with fresh cold water. Bring to a gentle simmer, then remove from heat immediately. Let it steep for 10 minutes. Drain, remove skin and bones, and flake the meat.
While cod steeps, boil the peeled potato chunks in salted water until very tender. Drain and let steam dry for a minute.
In a small skillet, gently heat the 100ml olive oil with 3 cloves of sliced garlic over low heat until the garlic is golden. Discard the garlic (or save for garnish) and keep the oil warm.
Mash the potatoes and flaked cod together in a bowl while still warm. Vigorously beat in the warm garlic-infused oil and the warm cream, alternating small amounts, until the mixture (brandade) is creamy and emulsified. Season with pepper (salt is likely unnecessary).
For the sauce: Sauté the diced onion and garlic in 30ml olive oil until soft. Add the 4 reserved piquillo peppers and white wine. Reduce wine by half, then add stock. Simmer for 10 minutes. Blend until smooth and strain if desired.
Preheat oven to 180°C (350°F). Fill a piping bag with the brandade mixture. Carefully stuff each of the remaining 12 piquillo peppers. Be gentle to avoid tearing the delicate skin.
Spread the sauce on the bottom of a baking dish. Arrange the stuffed peppers on top. Bake for 10-15 minutes until heated through. Serve immediately.
Chef's Notes
- The quality of the piquillo peppers is paramount; look for 'Piquillo de Lodosa' designation for the best sweetness and texture.
- Do not let the cod boil vigorously during poaching, or the flesh will become tough and stringy.
- If you want a lighter texture, you can fold whipped egg whites into the brandade before stuffing, though this makes it more like a soufflé.
- Reserve the oil from the piquillo pepper jar; you can whisk a few drops into the final sauce for extra color and flavor.
Storage
Refrigerator: 3 days — Store in an airtight container; reheat gently to avoid splitting the emulsion.
Freezer: 1 month — Texture of the peppers may degrade slightly upon thawing.
Reheating: Cover with foil and bake at 160°C until warmed through, or microwave on low power.
Troubleshooting
Brandade is oily or separated
Cause: Oil was added too quickly or the mixture became too cold
Fix: Add a tablespoon of hot water or hot milk and whisk vigorously to re-emulsify
Prevention: Add oil in a slow, steady stream while whipping warm potato/cod mixture
Cultural Context
Originating from the Navarre and Basque regions of Spain, this dish showcases the preservation history of the area. Salt cod (bacalao) allowed fish to be consumed inland, while the roasting and jarring of piquillo peppers preserved the harvest. The combination creates a perfect balance of the sea's salinity and the land's sweetness.
