6 large red bell peppers
1 cup olive oil
300 grams cod fillets, flaked
6 medium-sized potatoes, peeled
Salt and black pepper to taste
1 crushed garlic clove
1 large onion, grated
1 tablespoon chopped fresh parsley
6 large red bell peppers
1 cup olive oil
300 grams cod fillets, flaked
6 medium-sized potatoes, peeled
Salt and black pepper to taste
1 crushed garlic clove
1 large onion, grated
1 tablespoon chopped fresh parsley
A few hours before preparing the recipe, soak the cod in water to remove excess salt
Then, cut off the tops of the peppers and remove all seeds from their interiors
Brush each one with olive oil on the inside and outside
Place them in a hot oven for 20 minutes in a refractory dish
When they're done, use this opportunity to remove all skin and reserve them in the refractory dish
Then, drain the cod and place it in a pot with boiling water for five minutes
Use a skimmer to remove the chunks and reserve them
In the same water, cook the potatoes until they're well-cooked
Then, remove them from the pot as well
Mash the potatoes, mixing them with the cod and all other ingredients except the peppers - add salt only if necessary
Stuff the peppers with this mixture, topping it off with any remaining olive oil
Place them in a hot oven for an additional 10 minutes and serve immediately as an appetizer or main course.
