Stuffed Piquillo Peppers

Soak the salt cod in cold water for at least 12 hours (or overnight) to desalt it, changing the water every few hours if possible. Drain well and pat dry with paper towels before proceeding.

Heat ½ cup of extra virgin olive oil in a large pan over medium heat. Add the minced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Mince the garlic cloves finely and add them to the pan with the onion. Cook for 1-2 minutes until fragrant.

Add the desalted, flaked salt cod to the pan and cook for 3-4 minutes, stirring gently to combine with the onion and garlic mixture.

Sprinkle the 2 tbsp white flour over the mixture and stir well to coat evenly. Cook for 1 minute to eliminate the raw flour taste.

Gradually pour in the milk while stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens into a creamy béchamel-like consistency, approximately 3-4 minutes.

Remove from heat and stir in the minced parsley. Season with salt and pepper to taste, remembering that the salt cod may have retained some saltiness. Allow the filling to cool for 5 minutes.

Gently open each canned piquillo pepper by carefully separating the sides, being careful not to tear them. Pat the peppers dry with paper towels to remove excess liquid.

Fill each piquillo pepper with approximately 1-2 tablespoons of the cooled salt cod mixture using a small spoon, filling gently but not overstuffing. Arrange the filled peppers seam-side down on a plate.

Heat the remaining ½ cup of extra virgin olive oil in a deep skillet or frying pan over medium-high heat until it shimmers. Test the temperature with a small piece of bread—it should sizzle immediately.

Working in batches, carefully place the filled piquillo peppers into the hot oil seam-side down and fry for 2-3 minutes until golden, then gently flip and fry the other side for 2-3 minutes until lightly golden.

Remove the fried peppers with a slotted spoon and drain on paper towels. Serve warm as an appetizer or main course, either plain or with a Spanish sauce if desired.