Abuela Mercedes’s Spanish Roasted Red Peppers Stuffed with Salt Cod

Name: Abuela Mercedes’s Spanish Roasted Red Peppers Stuffed with Salt Cod (Pimientos del pico rellenos de bacalao)
Yield: Feeds 4
Cuisine: Spanish
Ingredients: 2 garlic cloves, finely chopped; 3 onions, finely diced; 150 ml (⅔ cup) milk; 1 tbsp flour, plus extra for dusting; light olive oil for frying; 14 roasted red peppers from a jar (2 for the sauce); 1 red pepper, finely chopped; 1 egg, beaten; 50 ml (scant ¼ cup) cream; juice from the jar of peppers; handful fresh parsley, finely chopped; 350 ml (1½ cups) fish stock; 300 g (10 oz) salt cod, flaked by hand into small pieces; 3 tbsp olive oil

Pimientos del pico rellenos de bacalao

Preparation info

Feeds
4

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

300 g (10 oz) salt cod, flaked by hand into small pieces
3 tbsp olive oil

Europe
Spain
Fish course
Pescatarian
Mediterranean
Soup

Method

To prepare for this dish you need to desalt the cod 24 hours in advance. Do this by soaking the flaked salt cod in a large bowl of cold water, changing the water every 6 hours if possible.
Heat 2 tbsp of the olive oil in a sauté pan and cook the onion for 5 minutes, then add the garlic and cook until everything is transparent, not golden - about 5 minutes more.