Go Back
–+ servings
Wine with food - Spanish Pimientos rellenos de Bacalao with Rioja Blanco and Mediterranean side dish platter on the terrace

Pimientos rellenos de Bacalao (peppers stuffed with codfish)

Stuffed peppers with a spicy stockfish filling are the epitome of Spanish home cooking. The composition comes to life with creamy, mildly sweet peppers that absorb an aromatic mixture of bacalao, potatoes, egg and herbs. A delicate melting texture and a hint of Mediterranean spice conjure up sophistication on the plate. A culinary highlight that reaches true heights with the right wines.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
1 hour 15 minutes
Course Appetizer, Main course
Cuisine Spanish
Servings 2 Servings
Calories 490 kcal

Cooking utensils

  • 1 Ovenproof mold
  • 1 Cooking spoon
  • 1 mixing bowl
  • 1 Sieve
  • 1 Cutting board
  • 1 Knife

Ingredients
  

Filling:

  • 300 g Bacalao Stockfish, desalted
  • 4 small red peppers
  • 2 floury potatoes
  • 1 Small onion
  • 1 Garlic clove
  • 2 1 tbsp olive oil
  • 1 Egg hard-boiled
  • 1 tablespoon flat-leaf parsley chopped
  • 1 Pinch of nutmeg
  • Salt and pepper

Sauce:

  • 1 1 tbsp olive oil
  • 1 Small onion
  • 1 small carrot
  • 1 Garlic clove
  • 200 ml Fish stock
  • 50 ml dry white wine
  • 2 tablespoon tomato paste

Preparation
 

Filling:

  • Rinse the bacalao, soak for 24 hours (change the water several times).
  • Peel and dice the potatoes, boil in salted water, drain and mash.
  • Poach the bacalao in water for 10 minutes. Remove the skin and bones, tear the fish into pieces.
  • Finely chop the onion and garlic and fry in oil until translucent. Add the bacalao and potatoes, mix together.
  • Chop the egg, fold in the parsley, season with nutmeg, pepper and salt.
  • Wash the peppers, cut off the lids and remove the seeds. Fill with filling.

Sauce:

  • Finely dice the onion, carrot and garlic and fry in oil.
  • Add the tomato purée, roast briefly and deglaze with white wine.
  • Add the stock, simmer for 10 minutes, puree.
  • Place the peppers in the dish and pour over the sauce.
  • Cook in the oven at 180 °C (fan oven) for approx. 30-35 minutes.

Recommended sides:

  • Mashed potatoes with olive oil
  • Leaf salad with vinaigrette
  • Baguette or ciabatta

Nutritional values per portion

Calories: 490kcalCarbohydrates: 29gProtein: 38gFat: 22g
Keyword Bacalao, mediterranean, Mediterranean filling, Rioja, Rioja Blanco, Spanish cuisine, Stockfish, stuffed peppers, Summer dish, Tapas, Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat