Ease of preparation rating: Complex.
Yield: 4 servings.
Ingredients:
8 ounces (227 grams) salt-cured cod
1/4 cup (60 ml) olive oil
3 cloves garlic, smashed
1 cup (240 ml) milk
1/2 teaspoon (2.5 ml) grated nutmeg
Salt and pepper
12 marinated piquillo peppers, drained and sliced open
Chopped parsley, to garnish
Method:
Place cod in a container and cover with cold water. Refrigerate for six hours.
Drain cod and cover again with fresh cold water. Refrigerate for another six hours. Repeat this process twice more.
Remove the cod from the water and reserve some of the soaking liquid.
Carefully remove the cod bones and reserve the meat.
In a medium saucepan, heat oil and garlic over medium-low heat.
Stir and cook for ten to twelve minutes, or until golden brown, then remove garlic to second saucepan, reserving the oil in the original pan.
Add the cod meat to the garlic oil and slowly poach for fifteen minutes, then remove the cod, reserve the oil and set both aside.
While the cod is poaching, return to the second saucepan with the garlic; add milk, nutmeg, and pepper to the garlic, and reduce over medium heat for twenty minutes.
To make the stuffing, combine the poached cod and the milk mixture in a food processor and blend until smooth.
While processor is running, add the garlic oil in a steady stream until incorporated, if mixture is too thick, use a bit of the reserved cod soaking liquid to slightly thin the mixture.
Transfer the cod stuffing to a plastic bag and cut a hole in the corner of the bag measuring ½-inch (1.25 cm) in diameter.
Pipe the cod mixture into the piquillo peppers until full.
Garnish with parsley and serve at room temperature.
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