PIQUILLOS FARCIS AU BACALAO
("Catalan Tastes" Program)
Preparation time: 20 minutes
Cooking time: 25 minutes
2 jars piquillo red peppers
5 small green peppers, (padron)
½ lb Salt cod (bacalao) soaked for 24hrs with at least 3 changes of water
2 cloves garlic crushed
1/4lb grated Manchego cheese
2 teaspoons fresh chopped parsley
Peel and boil the potatoes together with the garlic. Mash and set aside to cool. Preheat oven to 400F.
Poach the salt cod with a bay leaf and pepper for 10 minutes, drain and remove flakes of fish discarding the skin and any bones.
Mix the cooked fish and the mashed potato together and add a dash of olive oïl and season to taste.
Drain the piquillo peppers and stuff with the potato and fish mash. Arrange in a single layer in an oven proof dish.
Cover with grated cheese and a drizzle of olive oïl.
Oil the small green peppers and scatter on top.
Bake in the oven for 20- 25 minutes at 400F and serve hot with sourdough bread - Bon appetit!