Cod Stuffed Peppers

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Ideally, you would use Salt Cod for this recipe (as they do in Spain) but it can be hard to get in the UK. So I’m using Cod Loin which is just as tasty. If you use Salt Cod soak it in water in the fridge for a couple of days but remember to change the water three or four times a day. You can use almost any type of pepper (piquillo / sweet peppers in a jar are best) but as long as they are big enough to stuff any kind is fine. The long sweet pointy ones from our local Morrison’s work well but you can use a couple of simple, red bell peppers if that’s all you have to work with.

Ingredients

  • 150g Cod Loin (you can substitute Hake, Pollock, or any other tasty white fish)
  • 250g of potatoes (Maris Piper are good as they mash well)
  • 230ml of whole milk (skimmed does not work as well)
  • 4 teaspoons of cream (single or double)
  • 1 Bay leaf
  • 2 tablespoons of Olive Oil (vegetable oil can be substituted)
  • 1 Garlic Clove
  • 6 Piquillo Peppers (2 if you are using Bell Peppers)
  • Good pinch of salt
  • Pepper

Preparation

  • Crush the garlic clove
  • Soak the bay leaf in a little warm water for a few minutes (don’t throw the water away)
  • Chop the potatoes into small chunks

Method

  1. Preheat your oven to 200C
  2. Rinse the potato chunks under cold running water for a few minutes and then put them into a pan of boiling water. Reduce the heat and cook them 7 or 8 minutes until they are tender and mashable.
  3. Put the bay leaf, the water you used to soak it, and the milk into a pan and simmer it gently for about 5 minutes. It needs to be warm but does not need to boil.
  4. Put the fish into the milk and let it cook for 5 or 6 minutes until it’s tender and flakes easily. You don’t need to remove the skin at this stage.
  5. Take the fish out out the milk (don’t throw the milk away!) and flake it into small pieces, removing skin and any bones as you go.
  6. Mash the potatoes and add the crushed garlic, the olive oil, a good pinch of salt, and a little pepper.
  7. Add the flaked cod to the mashed potatoes and mix it altogether. Add some of the milk you used to poach the fish until it looks creamy.
  8. Stuff the potato and fish into the peppers and put them in a roasting dish. Drizzle a little olive oil over the top of each pepper.
  9. Bake them in the hot oven for about 10 minutes until the peppers are soft and the stuffing is beginning to brown on the top.