Mediterranean Stuffed Piquillo Peppers with Salt Cod

Ingredients

• desalted salt cod300 g
• floury potato1 medium
• whole milk200 ml
• garlic cloves3
• bay leaf1
• extra-virgin olive oil100 ml
• piquillo peppers, jarred12
• shallot, minced1
• dry white wine60 ml
• heavy cream60 ml
• flat-leaf parsleyto garnish

Steps

1. 1

   Poach the desalted cod.

   Cover the desalted cod with milk and an equal splash of water. Add bay leaf and bring barely to a tremble, then turn off the heat and let stand 10 minutes. Lift the cod out and flake, discarding skin and bones.

2. 2

   Boil and mash the potato.

   Boil the peeled potato in salted water until soft. Drain and rice or mash.

3. 3

   Warm olive oil with garlic.

   In a small pan, warm 80 ml olive oil with 2 smashed garlic cloves until fragrant, then discard the garlic.

4. 4

   Whip cod with potato and oil.

   Whip the flaked cod with the warm potato, slowly streaming in the garlic oil and a splash of the cooking milk, until you have a glossy, spoonable brandade. Season carefully — the cod brings its own salt.

5. 5

   Fill piquillos with brandade.

   Spoon brandade into each piquillo with a small spoon or piping bag. Nestle them seam-down in a baking dish.

6. 6

   Make pepper jus and warm peppers.

   In a small saucepan, sweat the shallot and remaining garlic in 1 tbsp olive oil, deglaze with white wine, reduce by half, then add cream and 4 of the broken piquillos. Blitz smooth, pour around (not over) the stuffed peppers, and warm at 180C/350F for 10 minutes. Shower with parsley.