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LOCATION: Recipes >> Spanish >> Stuffed Peppers

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PIMENTOS RELLENOS DE BACALO (SALT COD STUFFED PEPPERS)
Serves 4 to 6

200g bacalo/salt cod (unsoaked weight)
2 to 3 cloves garlic, crushed
handful chopped parsley
14oz tin red peppers (or fresh roasted peppers)
2 to 3 tbsp olive oil

Soak the salt cod over night, changing the water frequently. Flake
the rehydrated cod. Briefly fry the garlic, parsley and salt cod
in the oil, adding some of the juices from the peppers. Mix the
ingredients well in the pan, and then stuff the peppers. Can be
warmed in a warm oven

Note: A good sauce to accompany these can be made by quickly frying
a little garlic in olive oil, adding fresh parsley and then the
juice from the roasted/tinned peppers, a little of the stuffing
mixture can also be stirred in to thicken the sauce.

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