Pimientos Rellenos de Bacalao
RED PEPPERS STUFFED WITH COD
10 piquillo red peppers (fresh or tinned)
150 g (5 oz) salt cod (preferably flaked)
1 large onion
1 green pepper
Desalt the cod by soaking in water 24 hours before use.
Heat a little olive oil in a frying pan and poach the green pepper and half of the onion, both finely chopped. When they are lightly browned, add the cod (well rinsed and flaked) and fry for a few minutes.
Meanwhile, prepare a light béchamel sauce with the flour, butter and milk, and add to the cod. Check for salt. Use this mixture to stuff the peppers and place them in an ovenproof dish.
For the sauce: heat a little olive oil in a frying pan and poach the other half of the onion; before it browns add the tomato sauce and ground black pepper, to taste. Leave to boil for a moment then strain and pour over the peppers.
Finally, place the oven for 5 to 6 minutes at a medium heat.