Pimientos del piquillo rellenos de Bacalao

Ingredients for 4 servings:

• 12 small pointed peppers, red (Pimientos del piquillo)
• salt water
• 300 g stockfish (Bacalhau – Bacalao), soaked for 24 hours
• 1 medium-sized onion(s), finely chopped
• 1 jar milk
• 2 tbsp flour
• a few stalks of parsley, finely chopped
• some olive oil
• 1 m.-sized onion(s)
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• e.g. pepper(s) (1 – 3 that no longer have any filling)
• 1 jar chicken broth or vegetable broth
• 2 tsp sugar
• 1 shot of white wine
• some olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

pointed peppers stuffed with fish

Fry the finely chopped onion in oil, then add the well-watered and finely chopped fish and let it sauté for a few minutes. Now add about 2 tablespoons of flour and let it simmer for a while longer, stirring constantly. Deglaze with a glass of milk until it forms a paste (roughly a mixture of béchamel and roux). The paste should have the consistency of mashed potatoes. Add the finely chopped parsley and a little pepper and season to taste. Stir vigorously to prevent burning. After about 5 minutes, remove the mixture from the heat and let it cool slightly. At the same time, cut the tops off the peppers, remove the seeds, and cook them in hot, salted water. Then fill with the fish mixture. For the sauce, fry the finely chopped garlic and onion in a little oil. Then add the tomato paste and the remaining sliced ​​peppers. After 5 minutes, deglaze with a splash of white wine, bring to a boil, and add the broth and 2 teaspoons of sugar. Simmer for 20 minutes. Then blend with a hand blender and season to taste. Pour the sauce over the stuffed pimientos. I recommend serving with baguette.