Stuffed peppers

I am surprised I haven’t already posted this recipe here as I make it quite often. The peppers that come from Navarre in Spain, just over the Pyrenees from us, are the best for this dish? Called “Pimiento del piquillo” or Piquillo pepper, they are sometimes quite hot and spicy. You can probably find them ready-peeled in jars or tins available in shops that sell Spanish produce.

– Soak some salted codfish in water overnight or longer, change the water a few times so that the salt is eliminated.
– Make some potatoes in a lot of unsalted water (the salty codfish provides enough saltiness)

– Halfway through cooking the potatoes, add the rinsed cod to the pan (make sure there are no bones in the fish beforehand)
– Gently boil for another 10 minutes, drain.
– Mash the potatoes and fish, add some olive oil (quite a lot), a crushed garlic clove and some chopped parsley
– Stuff the peppers with the potato, codfish mixture (this is a bit messy I’m afraid)
– Cook in a hot oven for 15 minutes