Piquillo Peppers Stuffed With Cod Brandade

To prepare the cod:

Soak the salted cod in a deep large bowl/container and cover with water.

Cover the bowl with plastic wrap and store in the refrigerator.

After 24 hours, the cod is ready for use. If your cod is thick, repeat the process one more time for another 8-10 hours.

Cod Brandade: *See notes

Bring a pot of water to a boil, enough water to cover the cod. Add the cod, and cook until the fish is tender, about 5 to 7 minutes. (if your fillet is thick it will take probably 15 to 20 minutes.)

While the cod is boiling, we'll start infusing the olive oil with some garlic. In a small pan, add 1/4 cup of olive oil with the 2 cloves of chopped garlic. Cook for 2 minutes on low heat. Remove the garlic, we will not use it.

Using a slotted spoon, transfer only the fish to a food processor (not the water!)

Add the infused olive oil, the remaining 3/4 cup olive oil and the heavy cream. Purée until the mixture is smooth, thick, and completely combined.

If you don't have a food processor, you can use a handblender.

Time to stuffed the peppers. *See notes

Spoon the cod brandade into the peppers, about 2 tablespoons of cod per pepper.

Transfer the peppers onto a platter.

Sauce:

In a sauce pan, drizzle 2 tablespoons of olive oil and cook on the chopped onion on low heat until translucent. It will take 5 minutes.

Add the remaining ingredients. Simmer for 15 minutes.

Transfer to a blender, and blend up all the ingredients.

Assemble:

First, pour the sauce into a baking dish. Then place the peppers evenly spaced.

Bake at 350F for 10 to 15 minutes.