Ingredients
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2 Red Onion
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4 cloves of Garlic
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½ tsp Espelette Pepper
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1 tbsp Olive Oil
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7 oz (200 g) rehydrated salt Cod
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½ Lemon Juice
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2 tbsp finely chopped Parsley
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Salt
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12 Piquillo Peppers
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Xipister Sauce
Directions
This Basque dish is as a traditional as it gets. Delicious sweet little pickled peppers are stuffed with a lovely salt cod concoction. Salt cod, or bakailao in Basque, is hugely popular in Spain and parts of France; it’s essentially a method of drying and salting cod to preserve it. If you track down salt cod for this recipe, rehydrate it in milk or water for 24 hours before rinsing and patting dry. Otherwise, use any cooked white fish.
Steps
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1
Done
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Fry the onions, garlic, and Espelette pepper in the olive oil until golden. Add the flaked fish and cook for another couple of minutes. Add the lemon juice and half the parsley. (Season |
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2
Done
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Carefully open up each piquillo pepper and fill with the fish stuffing. Drizzle with a little more oil or xipister sauce and garnish with the rest of the parsley. Serve warm. |
