Four servings: 200 gm desalted cod-fish (shredded); 2 potatoes: Allioli (or
mayonnaise, although allioli is preferable); 12 canned red Piquillo peppers.
Ingredients for the béchamel: both preparing the fills and the sauce: 2 tbsp
flour, 1 oz. butter, 200 ml milk cream (3 oz.), 400 ml fish broth (warm); and
some paprika.
Preparation: Boil the peeled potatoes for 18 minutes, and add the desalted codfish only 3 minutes before removing the potatoes from the fire ring. Strain the
potatoes and the fish and start smashing the ingredients with a fork, or with your
customary tool, and reserve for a later use. Prepare the béchamel by melting
the butter in a medium-sized casserole and on a light fire ring, and add the flour
and mix with the wire whip to get an homogenous paste (it is called "rouge"
when it is cooked a bit longer and acquires a red color). Now you can add the
fish broth, warm, and the cream bit by bit to finally get a creamy, thick sauce.
Now you can mix the smashed cod-fish and potatoes with the allioli, or
mayonnaise, to get the stuffing for the Piquillo peppers. Now you need a sauce
in which the piquillos may swim. Melt the butter with some oil in a small
saucepan, add the flour and stir with wire whip. Start to add, bit by bit, the milk
cream (better if it's a bit warm), and then the fish broth; let it all simmer for a few
minutes so the béchamel cream gets thicker, add 1/2 tsp of paprika, and finally
pour this sauce on the stuffed red peppers, sway the casserole a bit to improve
the mixing process and serve, or heat again the whole preparation a bit if the
peppers are not warm enough.
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