Recipes for the Web

Barrington Software Incorporated

Peppers Stuffed with Salt Cod (Pimientos Rellenos de Bacalao)

1 1/2 lb. boneless salt cod, soaked (see note)

6 Tbs. extra-virgin olive oil

2 large yellow onions, finely chopped

1/4 cup tomato sauce

1 Tbs. sweet paprika

4 Tbs. chopped fresh flat-leaf parsley

2 Tbs. all-purpose flour, plus more for dusting

1/2 cup dry white wine

1/2 cup fish or vegetable broth

3 garlic cloves, minced

1 cup fresh bread crumbs, soaked in milk to cover

and squeezed dry

Salt and freshly ground pepper, to taste

2 egg yolks, lightly beaten

8 canned or jarred roasted whole piquillo peppers or

8 large fresh pimiento peppers, roasted and peeled

Olive oil for deep-frying

1 egg

Drain the cod and place in a saucepan with water to cover. Bring to a simmer very slowly over low

heat. When it comes to a boil, remove from the heat and let the cod cool completely in the water.

Drain well and break up the cod into small pieces with your fingers, removing any bits of skin and

small bones. Set the cod aside.

In a sauté pan over medium heat, warm 3 Tbs. of the olive oil. Add half of the chopped onions and

sauté until soft and pale gold, 10 to 12 minutes. Add the tomato sauce, paprika, 2 Tbs. of the

parsley and the 2 Tbs. flour. Stir well and add the white wine and broth. Bring to a boil, reduce the

heat to low and simmer until thickened, 5 to 8 minutes. Remove from the heat and set aside.

In another sauté pan over medium heat, warm the remaining 3 Tbs. oil. Add the remaining onions

and the garlic and sauté until translucent, about 8 minutes. Add the cod and the bread crumbs,

season with salt and pepper, and cook gently, stirring from time to time, until well mixed and

softened, 8 to 10 minutes. Add the egg yolks and the remaining 2 Tbs. parsley and remove from

the heat. Let cool completely.

Cut a slit down one side of each pepper and carefully remove the seeds. Stuff the peppers with the

cooled cod mixture. If you like, secure the stuffing with toothpicks.

In a deep-fry pan, pour in olive oil to a depth of 1 1/2 inches and heat to 375°F on a deep-frying

thermometer. Meanwhile, in a shallow bowl, beat the egg until blended. Put some flour for dusting

in a separate bowl.

When the oil is ready, dip the peppers, one at a time, into the beaten egg and then coat with flour.

Slip the peppers into the oil in small batches and fry, turning as needed, until golden, 4 to 5

minutes. Using a mesh skimmer, transfer the peppers to paper towels to drain.

When all the peppers are fried, transfer the tomato sauce mixture to a large fry pan and place over

low heat. Add the stuffed peppers and simmer, uncovered, for 10 minutes to blend the flavors.

Transfer to a serving dish and serve hot or at room temperature. Serves 8.