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Piquillo Peppers Filled with Salt Cod

1h 35 mins
4 people
Prep Time
15 mins
Cook Time
1h 20 mins
Total Time
1h 35 mins
This is a classic Basque recipe of whole piquillo peppers filled with a delicious salt cod béchamel and served with a red pepper sauce. Piquillo peppers are often stuffed with meat, fish or seafood, and served as tapas. They are a variety of chili with a sweet taste and no heat, traditionally grown in Northern Spain near the town of Lodosa in Navarra. Its name is derived from the Spanish for little beak. Typically, the peppers are handpicked between September and December. They are roasted over embers, which gives them a distinct sweet flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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