Piquillo Peppers Stuffed with Salt Cod Béchamel

What you need

• 16 jarred piquillo peppers, whole, drained
• 250 g (9 oz) desalted salted cod, or soak dry salted cod in cold water in the fridge for 36-48 h, changing the water every 8 h
• 500 ml (2 cups) whole milk
• 40 g (3 tbsp) butter
• 40 g (1/3 cup) all-purpose flour
• 2 onions, 1 small, finely diced for the filling; 1 medium, chopped for the sauce
• 3 garlic cloves, minced
• 5 tbsp olive oil
• 100 ml (1/3 cup) water
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Put the cod in a pan with the milk and warm it over medium-low heat. Poach 5 min, until the flesh flakes, without letting the milk boil.

2. 2

   Lift out the cod, strain the milk into a jug and flake the fish, discarding skin and bones.

3. 3

   Heat 2 tbsp olive oil in a frying pan and cook the small diced onion with 1 garlic clove until soft and pale, 8 min.

4. 4

   Melt the butter in a saucepan, stir in the flour and cook 2 min without browning.

5. 5

   Add the warm poaching milk a little at a time, whisking, and cook until the sauce is very thick, 5-6 min.

6. 6

   Fold in the flaked cod and the cooked onion. Season with pepper and a little salt, then cool the filling for 20 min.

7. 7

   Heat 3 tbsp olive oil in a pan and cook the chopped onion over low heat until very soft, about 15 min. Add the remaining garlic and cook 2 min.

8. 8

   Add 4 peppers and the water, simmer 5 min, then blend until smooth. Season with salt.

9. 9

   Preheat the oven to 180 °C (350 °F).

10. 10

    Spoon the filling into the remaining 12 peppers with a small spoon, filling them but not overpacking.

11. 11

    Spread the sauce in a baking dish and set the stuffed peppers on top in one layer.

12. 12

    Bake until bubbling and hot through, 15-20 min. Serve warm with the sauce spooned over.

Imported from findchefsclubkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.