Skip to content
Basque Recipes Egg-Free Main Dishes Peanut-Free Sesame-Free Soy-Free Spanish Recipes Tapas & Appetizers Tree-Nut-Free

Piquillo Peppers Stuffed with Cod and Shrimp

Tender piquillo peppers filled with creamy salt cod and shrimp béchamel, baked in a silky roasted pepper sauce.

Prep10 min
Cook40 min
Total50 min
Serves4 servings
Jump to Recipe
Piquillo Peppers Stuffed with Cod and Shrimp

These Spanish stuffed peppers combine sweet piquillo peppers with a creamy filling of flaky salt cod, tender shrimp, onion, and garlic.

A smooth piquillo pepper and cream sauce surrounds the filled peppers as they bake, creating an elegant dish suited to both celebrations and everyday meals.

Why You’ll Love This Recipe

  • Sweet piquillo peppers balance the savory flavor of the salt cod.
  • Shrimp adds a delicate shellfish flavor without overpowering the filling.
  • The thick seafood béchamel keeps the filling creamy and easy to serve.
  • The roasted pepper sauce adds color, richness, and an especially smooth texture.
  • The peppers can be assembled in advance and baked shortly before serving.

Ingredient Notes

Salt cod

Use thick loins that have been fully desalted in cold water. Check the fish carefully for bones as it separates into flakes during cooking.

Piquillo peppers

Choose good-quality whole peppers with firm flesh. Twelve are used for stuffing, while eight more are blended into the sauce.

Shrimp

Small peeled shrimp can be left whole, while larger shrimp should be chopped so they distribute evenly throughout the filling.

Whole milk

The milk combines with the flour and olive oil to create a thick béchamel that binds the cod and shrimp.

Heavy cream

Cream softens the flavor of the roasted pepper sauce and gives it a rich, velvety consistency.

Expert Tips

  • Pat the desalted cod dry before cooking so excess soaking water does not thin the filling.
  • Cook the flour for a couple of minutes before adding the milk to prevent a raw flour taste.
  • Add the milk gradually while stirring to keep the béchamel smooth and free of lumps.
  • Chill or cool the filling before stuffing the peppers so it remains firm and manageable.
  • Use a small spoon or a piping bag with a wide opening to fill the peppers without tearing them.

Serving Suggestions

Serve three stuffed peppers per person as a substantial appetizer with crusty bread and a lightly dressed green salad.

Storage and Reheating

Refrigerate the cooked stuffed peppers and sauce in a covered container for up to 3 days. Reheat them gently in a 350°F (180°C) oven until the centers are hot. The assembled dish can also be frozen for up to 2 months; thaw it overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh cod instead of salt cod?

Yes. Thick fresh cod fillets work well, but the filling will taste milder and should be seasoned with salt after the fish has cooked.

How long should salt cod be soaked?

Thick salt cod loins generally need 24 to 48 hours in cold water in the refrigerator, with the water changed several times.

Can the stuffed peppers be prepared ahead?

Yes. Fill the peppers, cover them with the sauce, and refrigerate the assembled dish for up to 1 day before baking.

What can I use instead of piquillo peppers?

Small whole roasted red peppers are the closest widely available substitute, although they may be softer and more delicate.

Fork & Olé Recipe

Piquillo Peppers Stuffed with Cod and Shrimp

CuisineSpanish CourseAppetizer Yield4 servings NutritionApprox. 600 calories per serving

Ingredients

  • For the filling: 12 whole jarred piquillo peppers, drained
  • For the filling: 14 ounces (400 g) thick salt cod loins, fully desalted and patted dry; US alternative: thick fresh cod fillets, with salt added to taste
  • For the filling: 3.5 ounces (100 g) peeled shrimp, chopped if large
  • For the filling: 2.1 ounces (60 g) onion, finely chopped
  • For the filling: 1 garlic clove, finely chopped
  • For the filling: 3 tablespoons plus 1 teaspoon (25 g) all-purpose flour
  • For the filling: 1 3/4 cups plus 1 tablespoon (425 ml) whole milk
  • For the filling: 1 tablespoon plus 2 teaspoons (25 ml) extra-virgin olive oil
  • For the sauce: 8 jarred piquillo peppers, drained
  • For the sauce: 1.4 ounces (40 g) onion, finely chopped
  • For the sauce: 1 garlic clove, finely chopped
  • For the sauce: 1 1/3 cups plus 1 tablespoon (325 ml) heavy cream
  • For the sauce: 1 tablespoon (15 ml) extra-virgin olive oil
  • Fine salt, to taste

Instructions

  1. If using salt cod, place it in cold water in the refrigerator for 24 to 48 hours, depending on its thickness. Change the water several times, then drain and pat the fish completely dry.
  2. Heat 1 tablespoon plus 2 teaspoons of olive oil in a wide skillet over medium-low heat.
  3. Add the finely chopped onion and garlic for the filling. Cook for approximately 10 minutes, stirring occasionally, until soft and translucent without browning.
  4. Add the cod loins to the skillet. As the fish cooks, separate it into small flakes with a wooden spoon and check carefully for any remaining bones or skin.
  5. When the cod is opaque, sprinkle the flour over the mixture and stir continuously for 2 minutes to remove its raw flavor.
  6. Add the shrimp and cook briefly, stirring until it just begins to turn opaque.
  7. Gradually pour in the milk while stirring constantly to form a thick, smooth seafood béchamel.
  8. Continue cooking over medium-low heat until the filling is firm enough to hold its shape. Taste and add salt only if necessary.
  9. Transfer the filling to a shallow dish, cover its surface, and let it cool until it can be handled easily.
  10. Prepare the sauce by heating 1 tablespoon of olive oil in a separate skillet. Add the remaining onion and garlic and cook gently until translucent.
  11. Add the 8 piquillo peppers reserved for the sauce and sauté them with the onion and garlic for 5 to 6 minutes.
  12. Pour in the heavy cream and simmer gently until the sauce reduces slightly and the flavors combine.
  13. Blend the sauce until completely smooth. Taste and adjust the salt carefully.
  14. Preheat the oven to 350°F (180°C).
  15. Open each of the 12 whole piquillo peppers gently and fill it with the cooled cod and shrimp mixture, taking care not to tear the delicate flesh.
  16. Arrange the stuffed peppers in a shallow oven-safe casserole and pour the piquillo cream sauce over them.
  17. Bake for 15 minutes, until the sauce is bubbling gently and the filling is thoroughly heated.
  18. Serve the stuffed peppers hot with the sauce spooned generously over the top.

Notes

Salt cod may be difficult to find in a regular US supermarket. Thick fresh cod fillets are a practical alternative, although the finished dish will have a milder flavor and may require additional salt.

Jarred piquillo peppers are often available in larger US supermarkets or specialty food sections. Small whole roasted red peppers can be substituted, but they may be softer and more likely to tear.

Desalting time is not included in the preparation time. Keep the cod refrigerated throughout the soaking process and change the water several times.

Add salt only after tasting the finished filling because even properly desalted cod can retain considerable seasoning.

Allowing the filling to cool makes it thicker and significantly easier to place inside the peppers.

The calorie estimate assumes heavy cream and includes all of the filling and sauce divided among four servings.

At a Glance

Cuisine:
Spanish

Course:
Appetizer

Nutrition:
Approx. 600 calories per serving

Dietary information:
Egg-Free, Peanut-Free, Sesame-Free, Soy-Free, Tree-Nut-Free

Published:
July 27, 2026

Keep cooking

Related Recipes