Piquillos Recipe

Desalting and Cooking (if needed)

If using salted Norwegian cod (stockfish/preserved), soak the cod in cold water for 24-48 hours in the refrigerator, changing the water 3–4 times until salt is reduced. Once desalted, place cod in a pot, cover with fresh water, bring to a gentle simmer and poach 6–8 minutes until cooked through. Drain, cool slightly and shred into small flakes, removing any bones and skin.

Wilt the spinach: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped spinach and a pinch of salt and cook, stirring, until just wilted, about 2–3 minutes. Transfer to a sieve, press out excess liquid and finely chop. Set aside.

Make the béchamel: in a medium saucepan melt 30 g unsalted butter over medium heat. Add 30 g all-purpose flour and whisk constantly to form a smooth roux, cooking 1–2 minutes without browning. Gradually whisk in 500 ml whole milk in a steady stream to avoid lumps. Continue to cook, whisking, until sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season the béchamel: remove from heat and stir in 1/4 tsp grated nutmeg, 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in the shredded cooked cod and the drained chopped spinach until fully incorporated and evenly distributed. If the mixture feels too thick, add up to 2 tablespoons warm milk to loosen to a spreadable/stuffing consistency. Let the filling cool slightly.

Combine topping ingredients: in a small bowl mix 250 g finely chopped ripe tomatoes, 2 minced garlic cloves, 1 tablespoon extra virgin olive oil, 1/2 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acid/salt if needed. Let sit at room temperature for 10–15 minutes to meld flavors.

Preheat and prepare peppers: preheat the oven to 200°C (390°F). Drain the jarred roasted piquillo peppers well and pat dry with paper towels. Arrange the peppers on a cutting board with the open side up.

Stuff the peppers: using a spoon, fill each piquillo pepper with the cod-spinach béchamel mixture. Fill but avoid over-packing to prevent splitting. Place the stuffed peppers seam-side up in a lightly oiled shallow ovenproof dish (use about 12 peppers in a single layer).

Top and add cheese: spoon a small amount (about 1 tablespoon) of the fresh tomato mixture over each stuffed pepper. Sprinkle evenly with 50 g grated Manchego or Parmesan cheese and drizzle 1 teaspoon extra virgin olive oil over the top.

Bake: place the dish in the preheated oven and bake for 12–15 minutes, until cheese is melted and edges are bubbling and peppers are heated through. If you prefer a lightly browned top, switch to grill/broil for the last 1–2 minutes while watching closely.

Garnish and rest: remove from oven, let rest 3 minutes. Sprinkle with 1 tablespoon chopped fresh parsley and serve warm. Optionally finish with an extra drizzle of olive oil.