Pimientos del piquillo rellenos are a beloved Spanish tapa: small, smoky, slightly sweet red peppers stuffed with a savory filling, often cod or meat, and bathed in a rich tomato or béchamel sauce. This version uses a creamy, garlicky cod and potato filling that contrasts beautifully with the peppers’ charred flavor. The dish is elegant enough for a dinner party but simple enough for a weeknight, and it can be prepared ahead of time, making it a reliable, impressive choice.
Ingredients
- 12 pimientos del piquillo (from a jar or can, about 12 oz / 340 g), drained
- 1 lb (450 g) firm white fish fillets (such as cod, hake, or haddock), skinned and boned
- 1 lb (450 g) Yukon Gold potatoes, peeled and quartered
- 2 cloves garlic, minced
- 1/4 cup (60 ml) olive oil, plus more for the baking dish
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon smoked paprika (pimentón de la Vera)
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon black pepper
- 1 small onion, finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 teaspoon sugar (optional)
- 1/2 cup (120 ml) fish or vegetable stock
- 1 bay leaf
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the potatoes: Place the quartered potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain and set aside to cool slightly.
- Poach the fish: In a separate skillet, place the fish fillets in a single layer and add just enough water to cover them. Bring to a gentle simmer over medium heat and cook until the fish is opaque and flakes easily with a fork, about 5–7 minutes. The fish should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. Remove the fish with a slotted spoon and let it cool slightly.
- Make the filling: In a large bowl, flake the cooked fish, removing any bones. Add the cooked potatoes and mash them together with a fork or potato masher until well combined but still slightly chunky. Stir in the minced garlic, 2 tablespoons of the olive oil, the heavy cream, smoked paprika, salt, and black pepper. Mix until smooth. Taste and adjust seasoning.
- Stuff the peppers: Gently open each pimiento del piquillo and stuff with about 2 tablespoons of the filling, using a small spoon or a piping bag. Do not overstuff; the peppers are delicate. Place the stuffed peppers in a lightly oiled baking dish, seam side down, in a single layer.
- Make the sauce: In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the crushed tomatoes, sugar (if using), fish or vegetable stock, bay leaf, and white wine (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Remove the bay leaf.
- Assemble and bake: Preheat the oven to 375°F (190°C). Pour the tomato sauce over the stuffed peppers, covering them evenly. Bake for 15–20 minutes, until the sauce is bubbling and the peppers are heated through.
- Serve: Let the dish rest for 5 minutes before serving. Garnish with chopped parsley.
Tips
- Handling the peppers: Pimientos del piquillo are very tender and can tear easily. To stuff them without breaking, use a small teaspoon or a piping bag with a wide tip. If a pepper does tear, just place it seam side down in the dish; the sauce will hide it.
- Substitutions: If you can’t find pimientos del piquillo, you can use roasted red peppers from a jar, but they are usually larger and more acidic; you may need to trim them to size and adjust the roasting time. For the fish, any firm white fish works; you can also use canned tuna (drained) or even leftover cooked chicken for a different flavor.
- Make ahead: You can assemble the stuffed peppers and pour the sauce over them up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5–10 minutes to the baking time since you’re starting from cold.
- Common mistake: Don’t skip poaching the fish gently. Boiling will make it tough and dry. Also, don’t overmix the filling; a few lumps of potato are desirable for a rustic texture.
Serving Suggestions
Serve the pimientos del piquillo rellenos as a main course with crusty bread and a simple green salad, or as a tapa at a gathering. They pair wonderfully with a glass of Spanish Rioja or a dry Albariño. For a heartier meal, serve over rice or with roasted potatoes.
Variations
- Meat filling: Replace the fish with ground beef or pork, cooked with onions and garlic until browned (safe minimum internal temperature of 160°F / 71°C for ground meat). Mix with the mashed potatoes and proceed as directed.
- Béchamel topping: Instead of a tomato sauce, make a quick béchamel: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook for 1 minute, then whisk in 1 cup (240 ml) milk and simmer until thickened. Season with nutmeg and salt. Pour over the stuffed peppers and bake.
- Vegetarian version: Omit the fish and use a filling of sautéed mushrooms, spinach, and ricotta cheese, mixed with the mashed potatoes. Use vegetable stock in the sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the peppers in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave individual portions on high for 2–3 minutes, but the peppers may become softer. The stuffed peppers can be frozen before baking for up to 2 months; thaw overnight in the refrigerator and then bake as directed.
Frequently Asked Questions
Can I use frozen fish? Yes, thaw the fish completely in the refrigerator overnight before poaching. Pat it dry with paper towels before cooking to remove excess moisture.
What if I can’t find pimientos del piquillo? As mentioned, roasted red peppers are the best substitute, but they are usually larger and more acidic. You can also use fresh piquillo peppers if you can find them; roast them over a flame or under the broiler, then peel and seed them.
Can I make this dish without the cream? Absolutely. You can omit the heavy cream and use a little extra olive oil or some of the poaching liquid to keep the filling moist. The texture will be slightly less rich but still delicious.
Is it necessary to poach the fish before baking? Yes, poaching ensures the fish is fully cooked and flaky before it goes into the oven. Baking alone might dry it out, and you want the filling to be creamy, not dry.
Can I use a different type of fish? Yes, any firm white fish like haddock, pollock, or even tilapia will work. Avoid oily fish like salmon or mackerel, as their strong flavor will overpower the peppers.
How do I know when the dish is fully cooked? The dish is ready when the sauce is bubbling and the peppers are heated through. The internal temperature of the filling should be at least 145°F (63°C) if you want to check with a thermometer.
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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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