-
1
Place the soaked salt cod in a large saucepan, cover with water by 2 inches, and bring just to a simmer over medium-low heat.
-
2
Remove the pot from the heat and let it cool for at least 30 minutes before draining.
-
3
Discard the water.
-
4
Using your fingers, finely shred the cod, removing any bones and cartilage as you work.
-
5
Meanwhile, make the tomato sauce: Add half of the olive oil to a medium skillet and place over medium heat.
-
6
Add half of the onions and all of the celery and cook, stirring occasionally, until the onion is golden, about 10 minutes.
-
7
Add the tomatoes, their liquid, 1 teaspoon of salt, the sugar, paprika, and thyme, and bring to a simmer.
-
8
Cook gently until most of the liquid has evaporated, about 30 minutes, stirring occasionally.
-
9
Pass the mixture through a food mill to make a loose, smooth puree.
-
10
Taste for seasoning, set aside.
-
11
Make the salt cod stuffing: Heat the remaining olive oil and onions in a large skillet over medium-low heat.
-
12
Cook gently for 5 minutes; add the garlic and cook another 5 minutes, stirring occasionally.
-
13
Dont let the mixture brown.
-
14
Raise the heat to medium, add the shredded salt cod, and stir well to coat with the flavored oil.
-
15
Continue to cook about 5 minutes more, scraping up any fish bits that stick to the pan.
-
16
Stir in the flour and, using a wooden spoon, add the warm milk, 1/2 cup at a time.
-
17
Wait for each addition to be nearly absorbed before stirring in the next.
-
18
When the last of the milk has been absorbed and the mixture resembles loose tuna salad, turn off the heat and let it cool.
-
19
Season generously with black pepper.
-
20
Heat the oven to 350F.
-
21
Pour oil into a large, heavy skillet to a depth of 1/3 inch and heat to 365F.
-
22
Stuff each piquillo pepper with about a tablespoon of the salt cod mixture and close with a toothpick.
-
23
When ready to fry the peppers, dip each one in the egg and then the dredging flour, shaking off the excess.
-
24
Fry the peppers in batches until golden on both sides.
-
25
Drain on paper towels.
-
26
Place the peppers in an ovenproof serving dish and top with tomato sauce.
-
27
Bake for 15 minutes.
-
28
Serve at room temperature garnished with the parsley.
