you see the meat is nearly cooked. Peppers can be roasted in the oven, singed
on the gas flame until the outer skin gets black and can be peeled off, or can be
obtained from a can (not a bad option to my opinion). Once you have the
peppers ready (clean of seed, peeled, etc.) you have to stuff them with the meat
& mushroom preparation, carefully to avoid they burst, and put them in a
preheated oven at 180ªC (356ºF). If the peppers are not too big, you can cook
them (or better said heat them) with some sauce made from a light béchamel
cream (in this case: less flour and some dark beef stock). Some French fries
would do a good garrison.
____________________________________________________________
Cod-fish stewed with potatoes (Bacalao con patatas) (54)

Four servings: 4 pieces of desalted codfish, toweled dry with paper.1 onion,
finely chopped; 4-5 potatoes cut into half-inch thick slices; 3 garlic cloves, cut
into slices; paprika, 1 red pepper, cut into strips; red chili.
Preparation: Dredge the codfish pieces in flour, fry them in some olive oil on a
medium fire and reserve. Use the same oil to fry the onion and the garlic, Once
both ingredients take on a brown color, you can add the red pepper, some 5
minutes later add the paprika and the red chili, remove from the fire and stir it all
to avoid the paprika get burned.

56