I like to serve these with a few salad leaves and a simple warm vinaigrette made by heating some more extra virgin olive oil and whisking in some lemon juice or a balsamic or sherry vinegar.
Poach the salt cod in water until tender. Drain, reserving the cooking liquid. Sweat the garlic in the olive oil, then add two of the pimentos, finely chopped. Stir in the flour, and make a roux. Gradually add the milk to make a thick binding sauce, using some of the cooking liquid if necessary. Pound the salt cod to a cream, and mix into the sauce. Season to taste with salt, pepper and nutmeg. Cut the tops off the remaining pimentos and scoop out the seeds and membranes. Stuff the pimentos with the salt cod mixture, cover and refrigerate overnight to let them set. When ready to cook, steam for 8–10 minutes and serve.
© 1995 Frances Bissell. All rights reserved.