Pimientos del Piquillo Rellenos de Bacalao Recipe

Pimientos del piquillo rellenos de bacalao is a beloved Spanish tapa from the Navarra region, where sweet, smoky roasted piquillo peppers are stuffed with a creamy salt cod filling and bathed in a rich tomato or pil-pil sauce. The combination of the pepper’s gentle heat and the savory, garlicky cod makes it an elegant yet comforting dish that works as a starter, a light main, or part of a tapas spread. This recipe walks you through preparing the cod from scratch, but it also offers a shortcut for busy days.

Ingredients

12 pimientos del piquillo (from a jar or can, about 12 oz / 340 g), drained
1 lb (450 g) salt cod (bacalao), soaked overnight
2 cups (500 ml) whole milk
1 bay leaf
2 tbsp (30 ml) olive oil, plus more for the sauce
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) heavy cream
Pinch of nutmeg
Salt and white pepper to taste
For the tomato sauce: 1 tbsp (15 ml) olive oil, 1 small onion, chopped, 2 cloves garlic, minced, 1 can (14 oz / 400 g) crushed tomatoes, 1 tsp sugar, salt to taste
Optional: 1 tbsp chopped fresh parsley for garnish

Instructions

Soak the cod: Rinse the salt cod under cold water. Place it in a large bowl, cover with cold water, and refrigerate for 24-48 hours, changing the water 3-4 times. This removes excess salt. (If using pre-soaked cod or fresh cod, skip to step 2.)
Poach the cod: In a large skillet, combine the milk, bay leaf, and the drained cod. Add enough water to just cover the fish. Bring to a gentle simmer over medium heat, then reduce to low and cook for 10-12 minutes, until the fish flakes easily. Remove the cod with a slotted spoon and let it cool slightly. Discard the poaching liquid. Flake the cod, removing any bones and skin. Set aside.
Make the béchamel filling: In a separate saucepan, heat the 2 tbsp olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to make a roux. Gradually whisk in the heavy cream, stirring until smooth. Cook for 2-3 minutes until the sauce thickens. Season with nutmeg, salt, and white pepper.
Combine filling: Fold the flaked cod into the béchamel sauce. Remove from heat and let cool to room temperature. The filling should be thick enough to hold its shape; if too loose, refrigerate for 20 minutes.
Stuff the peppers: Gently open each piquillo pepper with your fingers or a small spoon. Stuff each pepper with about 2 tablespoons of the cod filling, being careful not to overfill. Set the stuffed peppers aside on a plate.
Make the tomato sauce: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Pour in the crushed tomatoes, add the sugar, and season with salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
Finish the dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange the stuffed peppers in a single layer. Pour the remaining sauce over the peppers, covering them completely. Bake for 15-20 minutes, until hot and bubbling.
Serve: Let the dish rest for 5 minutes. Garnish with parsley, if using, and serve warm.

Tips

Salt cod soaking: The soaking time is crucial. If you skip it, the dish will be overly salty. Taste a small piece of the raw soaked cod before cooking; it should be pleasantly salty but not overpowering. If still too salty, soak longer.
No salt cod? Use fresh cod: If you can’t find salt cod, use fresh cod fillets. Poach them in milk for 8-10 minutes, then flake. Season the filling with about 1/2 tsp of salt (or to taste) since fresh cod lacks the saltiness of cured fish.
Pepper handling: Piquillo peppers are delicate. To avoid tearing them, use your fingers to gently widen the opening rather than using a knife. If a pepper tears, it’s fine—just place it seam-side down in the baking dish.
Make ahead: You can stuff the peppers and make the sauce a day ahead. Keep them separately in the fridge, then assemble and bake when ready to serve.

Serving Suggestions

Serve these stuffed peppers as a tapa with crusty bread to soak up the sauce. As a main course, pair them with a simple green salad and roasted potatoes or rice. A glass of dry Spanish white wine, like Rueda or Albariño, complements the dish beautifully.

Variations

Pil-pil sauce: Instead of tomato sauce, serve the peppers in a pil-pil sauce made by emulsifying olive oil with the cooking juices of the cod and a bit of garlic. This gives a lighter, more intense fish flavor.
Add a kick: Add a pinch of cayenne pepper or a finely chopped fresh chili to the béchamel for a spicy twist.
Cheese topping: Sprinkle grated Manchego or Gruyère cheese over the peppers before baking for a golden, bubbly crust.
Vegetarian version: Replace the cod with a mixture of sautéed mushrooms and spinach, bound with the béchamel.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave, but the sauce may thin slightly. This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned or jarred piquillo peppers? Yes, absolutely. In fact, they are the standard choice because fresh piquillo peppers are rarely available outside Spain. Jarred ones are already roasted and peeled, saving you time.

What if I can’t find salt cod? As mentioned, fresh cod is a good substitute. You can also use other white fish like haddock or pollock. Just adjust the salt in the filling accordingly.

How do I know when the salt cod is desalted enough? After soaking, taste a small piece of the raw fish. It should taste pleasantly salty, not harsh. If it’s still too salty, continue soaking in fresh water for a few more hours.

Can I prepare this dish entirely ahead of time? Yes. Assemble the stuffed peppers in the baking dish with the sauce, cover, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the cooking time since you’re starting from cold.

Is this dish spicy? No, piquillo peppers are mild and sweet. The dish is savory and creamy, with no heat. If you want spice, add chili as suggested in the variations.

Can I freeze the stuffed peppers? Yes, they freeze well. Freeze them in the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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