PIQUILLO PEPPERS STUFFED WITH COD WITH TOFU SAUCE

While I cook the cod in a pot (approximately 500kg), I roast half an onion and 3 cloves of garlic in a frying pan until the onion is golden brown.

I add the well-drained cod crumbs to the pan and cook for a few minutes and add the parsley.

In another pan, roast the spelt flour (about 70 gr) and add little by little the oat drink (about 500ml) until it is homogeneous and then add it to the other pan and cook until the dough is compacted and every time you stir it, the bottom is clean (about 10 minutes approximately).

Let stand and cool. If you like it juicier, add more oat drink. Fill the piquillo peppers.

FOR THE SAUCE: Roast piquillo peppers together with the tofu. After a few minutes add the oat drink and pass through the blender and grind, season to taste and add a little ground cumin. If you want the sauce to be more liquid, add more oat drink.

Heat the peppers a little in the microwave and plate. Coat the peppers with the sauce and sprinkle with oregano.

I hope you like it. At home it has triumphed.