Red peppers stuufed with salted cod

A recipe inspired by Spanish tapas. A very tasty side dish or nibble for wine. 

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500 gr salt cod

300 gr potatoes

1/2 onion

2 springs of parsley

1 garlic clove

4 large red bell peppers

olive oil

salt, pepper


Rinse the salt off the cod, cut it in large pieces it and soak it in cold water for 24 hours, changing the water 2-3 times daily. You should refrigerate it in hot weather.

In a small saucepan bring water to the boil and add the cod, 1 parsley sprig and the onion.

Simmer for about 10 minutes.

Remove from heat and let the fish soak for another 10 minutes.

Strain the cod, skin it and flake it, removing any small bones.

In the meantime, peel and cube the potatoes.

Boil them for 10 minutes or until soft and mash them.

In a rage bowl mix the potato mash, the flaked cod, 2 tbsp of olive oil, garlic and chopped parsley. Correct the seasoning.

Pre-heat the oven to 180 C.

Wash the peppers and remove the top and the seeds.

Stuff them with the cod mix.

Place the peppers in a small oven proof dish, add a bit of water and olive oil and bake covered with aluminium foil for 15 minutes and uncovered for another 15, or until tender.

Serve hot or cold.


If you have leftover stuffing, form croquettes and fry them in hot oil for another tasty meal.
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