Piquillo peppers stuffed with light cod brandade

Remove all the bones if possible from the cod. I use frozen cod that already has a little salt. Remove the piquillo peppers from the jar and remove as much liquid as possible, placing them between 2 kitchen papers. Chop the sweet onion and garlic and fry 150gr with salt and pepper for 5 min over medium heat in a medium frying pan (24 cm min) with a tablespoon of EVOO. Reserve the rest of the onion.

At this point put the cod pieces on top of the onion bed and a little water and put the lid on for another 4/5 minutes to steam the cod. When it is soft, crush everything in the pan and remove as many bones as possible.

Take about 50 ml of milk and put it in a small glass to dissolve the cornstarch COLD. Add the rest of the milk to the frying pan, which continues over medium heat until it boils. At the boiling point add the cornstarch and continue stirring.

In a few minutes it will thicken like a bechamel sauce. If it is thick enough to stuff the peppers, turn off the heat, if it is too liquid add - either another little bit of milk with cornstarch - or the spoonful of psyllium, stirring very well, because it becomes balls quickly. When it is thickened turn off.

Beat the contents of the pan with a blender to remove any lumps, adding 3 tablespoons of the olive oil at the end. The brandade can be eaten as a dip.

Stuff the peppers with a teaspoon, reserving 3 or 4 for the sauce, and arrange them in a serving dish.

For the sauce put in a frying pan the remaining onion from the first step, salt, 1 chopped garlic, the half diced apple and 3 piquillo peppers and sauté with olive oil until soft. When it is soft add the evaporated milk and let it boil for 3 or 4 more minutes to integrate the flavors.

Mash the contents of the pan and serve on top of the peppers. Garnish with dried or fresh parsley.