Piquillo Peppers Stuffed With Brandade

Ingredients

• 1 pound salt cod, soaked overnight, rinsed 2 or 3 times
• 3 white potatoes, peeled and sliced
• 1 egg yolk
• 2 cloves garlic, minced
• 1 teaspoon lemon juice or to taste
• 1 teaspoon mustard
• Salt
• ¾ cup peanut oil
• 2 tablespoons olive oil
• ½ cup chopped onion
• 2 plum tomatoes, cored, seeded and diced
• 16 roasted and peeled piquillo peppers
• ¼ to ½ cup chicken broth
• 4 to 6 tablespoons heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1133 calories; 59 grams fat; 13 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 15 grams polyunsaturated fat; 70 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 82 grams protein; 244 milligrams cholesterol; 8085 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
2. Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
3. Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
4. Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
5. Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.