Soups, salads, vegetables & potatoes | Tapas bar | Traditional Spanish Recipes

Piquillos Stuffed with Cod Brandade over Parsley sauce

Colours are so important to me. Green gives me freshness, Red gives me energy and White gives me peace of mind. Perfection on a plate ;D.
Did you know that depending on the colours you use to decorate your home you can drive your emotions one way or the other?

My living room for example has light orange/salmon walls, a green sofa, red curtains, brown furniture and beige floor… nearly the same combo of the dish ;D… and it’s the best place in the world for my family and me.  

Pimientos del Piquillo are these little red roasted peppers that are sold in cans and are extremely flavourful and tasty. A knowed Spanish tapa is Stuffed Pimientos del piquillo with cod brandade. The brandade I made for this recipe is not the real one but is also good. This version uses potatoes and shrimps and it might be a bit easier to perform.
So, I’m sending the dish over to the Leftover Queen Royal Foodie Joust because this month the “ingredients” are: Red, Green and White. Red for Piquillos, Green for the Parsley sauce and White for the Brandade :D. Come join us… it’s so much fun!

¡ Buen provecho!

If you don’t find Pimientos del Piquillo where you live you can try to buy them online here.

Still in the mood for some coloured dishes? Why don’t you try these then?:
Veal’s tongue in vinagreitte sauce… an explosion of colours!
Black Rice… an elegant choice!
Empanada de chorizo… You have to open it to see the colours! ;D


Ingredients for 4 servings:

Brandade: 320 grs of desalted cod, 500 grs of potatoes, 3 garlic cloves, 8 fresh shrimps, salt, black ground pepper and olive oil.

  • In a big sauce pan drop some olive oil (8 table spoons aprox) and when hot, cook the shrimps (previously cleaned) slightly. 30 seconds each side should be enough. Reserve the shrimps on a plate and strain the oil and reserve too.
  • Clean the potaotes under tap water and boil in a pot until they are completely cooked. Peel and blend them. Reserve.
  • Take the reserved oil and pour in a clean sauce pan, when hot cook the choped garlics until fragant and add the desalted cod. It's important that you dry the cod first. Use some clean kitchen clothes for example.
  • Stir at medium heat until the cod breaks into little pieces. Add 1/2 a liter of water and let it boil for 10 minutes. Add the potates and use a food processor to blend it all.
  • Get a big recipient ready with cold water and icecubs and cool the cod and potatoes brandade in a Bain Marie. Add the shrimps bodies cut in dices. Taste it and only if necessary add some salt and black ground pepper. When cold, place in the fridge until you use it.

Parsley sauce: 50 grs of garlic, 50 grs of fresh parsley, 20 grs of pine nuts, olive oil, salt.

  • Pour two table spoons of olive oil in a frying pan, when hot add the chopped garlic and parsley. Fry with medium heat until garlic gets a bit golden. Add the pine nuts. Stir and add 200 ml of water.
  • Cook for 5 minutes.
  • Blend, strain, taste and add salt if necessary. Reserve.

Assemble the dish: 1 can of Piquillo Peppers, parsley sauce and cod brandade.

Take the piquillos and stuff them with the brandade. Pour some parsley sauce over the plates and place the piquillos on top. Serve cold.

You can also have them as a tapa and serve over a slice of bread.


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04/27/2009 · 11:34 h by Yaelian

What a beautiful dish Nuria, the colours indeed are so beautiful in it! I have tasted the canned version of these, but I am sure yours are much tastier!

04/27/2009 · 11:46 h by Peter G

Ooh! So nice to peek into your living room Nuria! I like the combinacion of the colours…muy bien! This seems like a great tapas to enjoy con vino blanco!

04/27/2009 · 11:46 h by Bellini Valli

This looks delicious Nuria. Good luck in the Joust. I love the theme for this month:D

04/27/2009 · 13:25 h by Joan Nova

I love piquillo peppers…they are so sweet. My local supermarket was carrying them and I was very happy, but I haven’t seen them in a few weeks and now I’m muy triste! I’ve never made cod brandade but I’ve eaten it and I know it’s delicious.

04/27/2009 · 13:30 h by Miriam

Oh oh, I love brandade in any fashion… never tried it as stuffing before.

04/27/2009 · 15:03 h by Núria

Thanks Yaelian! You are welcome for lunch anytime ;D

Hola Val, I love colours too :D

Si señor, Peter! Vino blanco is always welcome here :D

Hola Joan :D. I’ve seen your dish for the Joust and I’m still drooling :D. That would make me very feliz!

Hola Miriam, si quieres también puedes tomarla como una sopa espesa. It’s hard for me to decide which version I like the most ;D

04/27/2009 · 17:04 h by Victoria Allman

Yum! Those look beautiful!

04/27/2009 · 17:39 h by redkathy

beautiful! good luck ;)

04/27/2009 · 22:24 h by Maria Jose

Hola Núria ohhh quina recepta més bona!!! t´han quedat perfectes aquestes pebreretes…i casa teva és maquísima pareix una foto de la Martha Stewart…un petonàs

04/27/2009 · 22:41 h by lisaiscooking

Beautiful colors, and this sounds really delicious too!

04/27/2009 · 23:56 h by Dragon

I love the vibrant red next to the green. So beautiful.

04/28/2009 · 1:23 h by giz

I think you’re on to something with your description of perfection. I couldn’t describe it any other way.

04/28/2009 · 1:43 h by elly

This is such a beautiful dish, Nuria! I love piquillo peppers. Mmm.

04/28/2009 · 3:43 h by wynsters the tigress

that looks so delicious!

04/28/2009 · 4:00 h by JennDZ - The Leftover Queen

Wow Nuria! What a great entry for the Joust! I am so glad to see you this time around, sweetie! Your entries are always so awesome and unique!

04/28/2009 · 7:53 h by Sophie

MMMMMM…Núria!! Qué tapa muy deliciosa!
Quería 2 , 3 , 4, ….!!!! Qué rica!!

04/28/2009 · 8:11 h by Núria

Hola Victoria! Food presentation and colours is so important, isn’t it? :D

Thanks Redkathy!

Hola Maria José! M’encanta el nom de pebreretes… a partir d’ara els diré així ;D. La decoració és un tema que m’encanta, peró ara la cuina m’ocupa tot el temps! Un petonàs guapa :D

Thanks so much Lisa :D

I love the contrast with the colours too Dragon.

Thanks Giz… just a bit every ingredient ;D

Thank you Elly! Long time no see… I’ll visit and see what are you up to :D. Big kiss!

Hi Wynsters and thanks :D

Hola Jenn! Thanks for your kind words :D. Now that Spring is here, life is back to colours and so is food ;D. I love these 3 ingredients!

04/28/2009 · 11:14 h by Ivy

Thanks for inviting us into your living room. The ingredients used to stuff the peppers are great as I love shrimps and bakalao and the parsley sauce sounds great and very original to me.

04/29/2009 · 14:03 h by Peter M

How kind of you to open your home to us…very comfy indeed.

I’m happy with roasted red peppers but if you add some cod and a little sauce, who am I to complain?

04/30/2009 · 2:22 h by Chantal

oh wow, i love your presemtation

05/02/2009 · 16:50 h by we are never full

we”ve been wanting to make these forever. i love your pictures… so so colorful

05/03/2009 · 1:19 h by petermarcus

Ever since you posted this, I’ve been thinking about it. Do the peppers have any spice or heat? Or are they sweet and mild?

Bravo on such a colorful, tasty looking meal!

05/04/2009 · 8:49 h by Núria

Thank you friends you are welcome to my house… anytime… you know that :D.

Welcome to my blog Chantal and thanks for commenting!

Hola Peter Marcus,
Thanks so much for your kind words, I feel flattered ;D.

Piquillo peppers are characterized by their intense flavor, full, slightly sweet, not acid and with a roasted touch aroma. They get roasted, peeled with exquisite care, without washing them in water or dipping in chemical solutions of any kind. Then packed or canned with an absolute asepsis.

Hope this decides you to buy and eat some ;D

05/04/2009 · 19:02 h by katiez

I stocked up on pimientos last trip to Andorra…. Yay! I love them. Must stuff them soon.
And, very pretty, I might add. Color is very important, I agree. (Love your room)

05/07/2009 · 14:18 h by toontz

Congratulations on winning the Joust! Two awards…WOW! :)

05/07/2009 · 21:49 h by [eatingclub] vancouver || js

Congratulations on winning the Joust! It really is a beautiful dish!

05/23/2009 · 21:45 h by Janet @Gourmet Traveller88

Hi Nuria, sorry about my delay congrats!!! You dish is well deserved!

06/19/2009 · 21:13 h by Gina

Thanks for this recipe! I had this dish in Barcelona in 1998. I loved it so much, but then I couldn’t find it again, or remember what it was called. It’s probably just as well, since I found out that I’m allergic to cod shortly after. Any recommendations on a fish substitute for this dish?

I just found your blog googling “spanish octopus recipe.” Yours looks like the best in the list. I’m going to try your pulpo feira tonight!

12/29/2009 · 17:13 h by Lori Lynn

I do love those colors!

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