Look for a few more recipe posts from the Spanish food and wine exercise that we recently presented at Innis Arden in Seattle. And please do check out the notes we’ve posted on the wines below!

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Bacalao-Stuffed Piquillo Peppers

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Serves 6

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12 piquillo peppers – the Spanish table in Seattle’s Pike Place market has these
¾ # fresh atlantic cod
kosher salt
bay leaf
peppercorns
cayenne
thyme
garlic – whole cloves crushed w/ skin on
3 cups whole milk
½ # potatoes
olive oil
pimenton

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salt the cod generously and place in a perforated pan covered in the fridge for 2 days
combine milk, bay, cayenne, thyme, garlic and peppercorns – bring to a low simmer
rinse cod and poach in milk mixture until cooked through
remove cod – let cool – remove any bones and/or skin
cook potatoes in milk mixture until tender and remove
strain milk mixture
add potaotes and cod to a mixer or large bowl
using a paddle or masher mix the potatoes and cod, adding the milk and olive oil as need to reach a smooth
consistancy
check seasoning and cool
stuff peppers with cod mixture and roast until hot and slightly crispy on the edges
serve with pimenton and finishing olive oil