PIQUILLO PINTXO WITH COD
- Armando ́s European Food
- 1 day ago
- 2 min read
The piquillo pepper pintxo with cod combines the sweetness of roasted peppers with the soft, salty texture of cod, creating an explosion of flavors that delights the palate.
The piquillo pepper pintxo with cod, a gem of Basque and Navarrese cuisine, combines the unique sweetness of Lodosa's piquillo peppers with the intense flavor of cod, an iconic ingredient brought by Basque fishermen from Newfoundland in the Middle Ages. Originating in the lively bars of San Sebastián and Pamplona, this bite, served on a slice of crusty bread, reflects the essence of Basque cuisine: transforming humble ingredients into memorable experiences. Its popularity has made it a must-try on pintxo trails, where it delights locals and visitors alike.
A fascinating curiosity is that this pintxo became an icon during the San Fermín festival in Pamplona, where bars offered it as a quick bite to attendees, earning it a place in the festive tradition. Its prestige also grew thanks to pintxo competitions in the Basque Country and Navarre, where chefs compete with creative versions, from cod spherifications to piquillo pepper foams. However, the classic recipe, with its simplicity and balance, remains the favorite, proving that tradition can surpass any innovation.
To prepare the pintxo, roasted and peeled piquillo peppers are stuffed with a smooth mixture of desalted cod, slowly cooked with garlic and olive oil to intensify its flavor, and combined with a light béchamel sauce for creaminess. This mixture is then placed on a slice of toasted bread, which adds a crunchy contrast. Some cooks top it with a pepper sauce or a touch of gratin, creating a bite that balances sweetness, saltiness, and texture, perfect for any occasion.
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