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Piquillo peppers stuffed with cod ‘brandade’ (dairy and gluten free)


A Spanish recipe, dairy free version.
‘Piquillo’ peppers are originally produced in Lodosa (in the region of Navarra). They are smaller than the usual peppers and are called ‘piquillo’ because their shape ends up like a beak of a bird.

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  • For 4 to 5 stuffed peppers:
  • 1 tin Piquillo peppers
  • 150 g salt cod (previously soaked in water for 12 to 48 hours, depending on how big the pieces are)
  • 100 g de almond cream (cooking cream)
  • 100 ml olive oil
  • 1 garlic clove
  • White pepper
  • Fresh chopped cilantro (optional)
  • Sauce:
  • Piquillo peppers
  • 1 small onion, diced
  • 1 garlic clove
  • Water (used to cook the cod)
  • 50 ml almond cream


Level of difficulty Average
Cost Average budget


Step 1

Soak salt cod in cold water to cover for about 12 to 24 hours, changing the water a couple of times during this period. Then drain and rinse before using.

Step 2

Cook cod in boiling water for 10 minutes, drain and keep some cooking water to add later into the sauce.
Blend the cod in the food processor.

Step 3

In a small sauce pan, heat the almond cream on slow heat. In another sauce pan heat the olive oil.
Heat some olive oil and mashed garlic in a pan in slow heat. Add cod and whisk smoothly to mix flavors. Once the cod has absorbed the oil, add some cream and keep on whisking until mixture is creamy. Then add some warm olive oil. Keep on adding cream and oil alternately stirring with the wooden spoon until you become a creamy consistent paste.
Season with pepper and fresh chopped cilantro.
With a spoon, stuff the peppers with the brandade,

Step 4

Preparing the sauce:

Heat olive oil in a pan, add onion, garlic and remaining sliced peppers, and let cook for a couple of minutes. Add some water (left from cooking the cod), stir and let cook for about 10 minutes. Pure the sauce.

Step 5

Heat up the sauce, add stuffed peppers to the sauce and let simmer for 5 minutes.


Enjoy with rice, potatoes, bread, the choice is up to you.

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  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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