Cod-stuffed peppers (4 un.)

Stuffed peppers are a dish that appear under many different names and forms in traditional cuisines the world over (India, the Mediterranean, Mexico, the Middle East, Eastern Europe, the USA, etc.).

In Spain stuffed peppers are usually prepared in the Northern regions of the country. The pepper may be stuffed with cod, beef, bonito fish or mushrooms.

In this case, we have used cod to stuff the peppers, a fusion of two raw materials very often found in Basque cooking: red piquillo peppers, and cod. The ingredients in this recipe are piquillo peppers, a light bechamel sauce, desalted cod, onion, tomato, white wine, Virgin olive oil and salt.

Store in the fridge between 0ºC and 4ºC. When ready to eat, perforate the cover by making several holes in the film and heat in the microwave for 3 minutes, at 1000W.