Basque Piquillo Peppers Stuffed with Salt Cod
- 1/2 lb skinless, boneless salt cod
- 4 and 1/2 tbs olive oil
- 1 and 1/2 tbs ap flour
- 2 cups milk
- 16 roasted piquillo peppers (about 2 (6oz) jars)
- 1 large spanish onion, coarsely chopped
- 1 medium carrot, thinly sliced
- 1 tbs fresh parsley plus 1 sprig
- 1 clove garlic, minced
- 1 and 1/2 tbs dry sherry
- kosher salt
Piquillo peppers are a little sweet and spicy and are grown in the basque region of Spain. They are available at speciality stores or online. There are no substitutes.
- In a large bowl, soak the salt cod in fresh water in the refrigerator for about 36 hours. Change the water at least 5 times. Drain, then cut the cod crosswise into 1/4″ strips.
- In a medium saucepan, warm 3 tbs of the olive oil over moderate heat.
- add the salt cod and cook, stirring gently to heat through. About 3 minutes.
- Stir in 1 tbs of the flour until incorporated.
- Gradually mix in the milk, then reduce the heat to low and simmer, stirring often until the mixture has thickened,about 25 minutes. Cool at room temperature.
- Keeping the roasted peppers intact, remove any seeds and carefully stuff each pepper with a heaping tbs of the cod mixture.
- In a large nonreactive skillet, warm the remaining 1 and 1/2 tbs of olive oil over moderately low heat.
- Add the onion, carrot, parsley sprig and garlic, and cook, stirring occasionally, until the onion is translucent. about 8-10 minutes.
- Blend in the remaining 1/2 tbs of flour and then stir in 1 cup of water.
- Bring to a boil, cover and cook for 10 minutes to blend the flavors.
- Uncover, then stir in the sherry and simmer for about 3 minutes.
- Transfer the mixture to a food processor and puree until smooth.
- Pour the sauce back into the skillet and season with salt.
- Place the stuffed peppers in the sauce, cover and simmer gently over low heat until the peppers are heated through, about 3 minutes.
- Transfer the peppers to serving plates and spoon the sauce around them.
- Sprinkle with chopped parsley and serve.