Piquillo Peppers Stuffed with Codfish - skinless

Method

• In a large bowl, soak the salt cod in plenty of fresh water in the refrigerator for 36 hours; change the water at least 5 times.
• Drain.
• Cut the cod crosswise into 1/4-inch strips.
• In a medium saucepan, warm 3 tablespoons of the olive oil over moderate heat.
• Add the salt cod and cook, stirring gently, to heat through, about 3 minutes.
• Stir in 1 tablespoon of the flour until incorporated.
• Gradually mix in the milk.
• Reduce the heat to low and simmer, stirring often, until the mixture has thickened, about 25 minutes.
• Cool to room temperature.
• Keeping the roasted peppers intact, remove any seeds and carefully stuff each pepper with a heaping tablespoon of the cod mixture.
• In a large nonreactive skillet, warm the remaining 1 1/2 tablespoons olive oil over moderately low heat.
• Add the onion, carrot, parsley sprig and garlic and cook, stirring occasionally, until the onion is soft, about 12 minutes.
• Blend in the remaining 1/2 tablespoon flour and then stir in 1 cup of water.
• Bring to a boil, cover and cook for 10 minutes to blend the flavors.
• Uncover, stir in the sherry and simmer for 3 minutes.
• Transfer the mixture to a food processor and puree until completely smooth.
• Pour the sauce back into the skillet.
• Season with kosher salt.
• Carefully place the stuffed peppers in the sauce.
• Cover and simmer gently over low heat until the peppers are heated through, about 3 minutes.
• Transfer the peppers to serving plates and spoon the sauce around them.
• Sprinkle the chopped parsley on top and serve at once.