Spanish Piquillo Peppers Stuffed with Cod and Shrimp Recipe

Introduction

Welcome! This recipe for Pimientos del Piquillo Rellenos de Bacalao y Gambas (Piquillo peppers stuffed with cod and shrimp) captures the bright, savory flavors of Spanish coastal cooking. Roasted piquillo peppers offer a tender, slightly sweet shell for a creamy seafood filling made from flaky cod and succulent shrimp. The finished dish works well as an elegant appetizer or a satisfying main course when paired with a simple side. Read on for ingredients, step-by-step instructions, helpful tips, and storage advice to make this dish with confidence.

Ingredients

For the stuffed peppers

• 12 piquillo peppers (canned or jarred)
• 300 g desalted, flaked cod (bacalao)
• 200 g peeled, chopped shrimp (gambas)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 200 ml milk (or plant-based milk for dairy-free)
• 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the sauce

• 200 ml heavy cream (or a dairy-free alternative)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 piquillo pepper
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional substitutions

• Gluten-free: replace flour with cornstarch.
• Dairy-free: use almond, oat, or other plant-based milk and a suitable cream substitute.

Instructions

Step 1: Prepare the filling

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the chopped onion and garlic until soft and lightly golden.
3. Add the chopped shrimp and cook until they turn pink and are just cooked through.
4. Stir in the flaked cod and cook 2–3 minutes until heated and combined.
5. Sprinkle the flour over the mixture and stir for about 1 minute to remove the raw taste.
6. Gradually add the milk while stirring until the mixture thickens into a creamy consistency.
7. Season with salt and pepper, then remove from heat and let the filling cool slightly.

Step 2: Stuff the peppers

1. Gently spoon the cooled cod-and-shrimp mixture into each piquillo pepper, taking care not to tear the delicate pepper skins.
2. Arrange the stuffed peppers in an oven-safe baking dish in a single layer.

Step 3: Prepare the sauce

1. Heat the olive oil in a separate pan and sauté the onion and garlic until translucent.
2. Add the extra piquillo pepper and cook briefly to warm and release its flavor.
3. Pour in the heavy cream and bring the mixture to a gentle boil, then reduce the heat.
4. Simmer for about 10 minutes to allow the flavors to meld.
5. Blend the mixture with an immersion blender until smooth and velvety; season to taste with salt and pepper.

Step 4: Bake

1. Preheat the oven to 180°C (350°F).
2. Pour the sauce evenly over the stuffed peppers in the baking dish.
3. Bake for 20–25 minutes, until the sauce bubbles and the peppers are heated through. For a touch of texture, place under the broiler for 1–2 minutes at the end, watching carefully to avoid burning.

Helpful Tips

• Choose quality seafood: Fresh cod and shrimp give the best texture and flavor. If using frozen cod, thaw completely and pat dry before flaking.
• Prevent tearing: Fill peppers gently. Use a small spoon or a piping bag to control the amount and reduce stress on the pepper skin.
• Make ahead: The filling can be prepared a day in advance and refrigerated; assemble and bake when ready.
• Adjust sauce thickness: Simmer a little longer to reduce and thicken the sauce, or whisk in a teaspoon of cornstarch mixed with cold water for a quicker fix.

Serving Suggestions

• Serve as an appetizer or as a main course alongside crusty bread to soak up the sauce.
• A simple green salad or roasted seasonal vegetables complement the dish well.
• Light, aromatic white wines such as Albariño or Verdejo pair nicely with the seafood and creamy sauce.

Nutritional Information

This recipe provides a good balance of protein from the cod and shrimp and healthy fats from olive oil. The peppers contribute vitamins A and C. Values below are approximate per serving.

• Calories: 275
• Fat: 14 g
• Carbohydrates: 9 g
• Protein: 24 g
• Fiber: 2 g
• Sodium: 450 mg

Storage and Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Allow to cool completely before freezing; keep in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in a 160°C (320°F) oven for 15–20 minutes until heated through, or reheat gently on the stovetop in a covered pan.

Frequently Asked Questions (FAQs)

1. Can I use a different fish? Yes. Haddock or other flaky white fish can substitute for cod; canned tuna can work in a pinch, though the flavor and texture will differ.
2. Are piquillo peppers spicy? No. Piquillo peppers are typically sweet and mild, which makes them ideal for stuffing.
3. Can I make this dairy-free? Absolutely. Use plant-based milk and cream substitutes to make the filling and sauce dairy-free.
4. What sides work well? A light salad, roasted potatoes, or crusty bread are all excellent accompaniments.

Variations and Notes

You can adapt the filling by adding a splash of white wine when cooking the seafood, or fold in a little grated cheese for richness. For a brighter, herb-forward version, stir lemon zest and chopped parsley into the filling before stuffing. If you prefer a spicier kick, add a pinch of smoked paprika or a few flakes of chili to the sauce.