Peppers Brandade

This is an authentic Spanish vegetable selection that can be served simply with cheese, sliced ham, bread, and olives.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 12 piquillo peppers
  • 1⁄2 lb. salt cod, soaked for 24 hours, water changed 4 times
  • 1 garlic clove, peeled
  • 1⁄3 cup whole milk
  • 1⁄4 cup olive oil
  • 1 Tbsp. lemon juice
  • 1⁄8 tsp. ground nutmeg
  • 1 tsp. ground black pepper
  • 1⁄2 tsp. salt
  • 1 lemon wedge
  • 1 Tbsp. extra-virgin olive oil


  • Preheat the oven to 350°F.
  • Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
  • Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose.
  • Add the lemon juice, nutmeg, pepper, and salt and pulse to combine.
  • Drain the peppers of excess juices. Spoon brandade into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish.
  • Squeeze the lemon over the peppers and drizzle them with the extra-virgin olive oil. Bake for 10 to 15 minutes, until heated through. Serve warm.