Piquillo peppers stuffed with cod ‘brandade’ (dairy and gluten free)

Ingredients

Ingredients for 4 to 5 stuffed peppers:

• 1 tin Piquillo peppers
• 150 g salt cod (previously soaked in water for 12 to 48 hours, depending on how big the pieces are)
• 100 g de almond cream (cooking cream)
• 100 ml olive oil
• 1 garlic clove
• White pepper
• Fresh chopped cilantro (optional)

Sauce:

• Piquillo peppers
• 1 small onion, diced
• 1 garlic clove
• Water (used to cook the cod)
• 50 ml almond cream

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Preparation

• Soak salt cod in cold water to cover for about 12 to 24 hours, changing the water a couple of times during this period. Then drain and rinse before using,
• Cook cod in boiling water for 10 minutes, drain and keep some cooking water to add later into the sauce.
  Blend the cod in the food processor.
• In a small sauce pan, heat the almond cream on slow heat. In another sauce pan heat the olive oil.
  Heat some olive oil and mashed garlic in a pan in slow heat. Add cod and whisk smoothly to mix flavors. Once the cod has absorbed the oil, add some cream and keep on whisking until mixture is creamy. Then add some warm olive oil. Keep on adding cream and oil alternately stirring with the wooden spoon until you become a creamy consistent paste.
  Season with pepper and fresh chopped cilantro.
• With a spoon, stuff the peppers with the brandade.
• Preparing the sauce:
  
  Heat olive oil in a pan, add onion, garlic and remaining sliced peppers, and let cook for a couple of minutes. Add some water (left from cooking the cod), stir and let cook for about 10 minutes. Pure the sauce.
• Heat up the sauce, add stuffed peppers to the sauce and let simmer for 5 minutes.