Cod brandade with peppers jam

👉 Elaboration: . - Laminate the garlic and brown them in a good jet of oil (without burning). Take them out and reserve them on absorbent paper. - In the same garlic oil, add the cod loin, cook for 2 minutes on each side, turn off the heat and let it cook for a few minutes with the residual heat. - We remove the skin of the cod and the bones, we throw it in a recent and we break it with a spoon. - Add a spoonful of the oil we have used and mix until it is absorbed, do the same with a spoonful of milk or cream and repeat with one of each until we have the texture we want. - For the jam, put the jar of peppers in a saucepan with the liquid, a couple of spoonfuls of panela and put it on the fire until it boils. When it starts to boil, add a squeeze of lemon juice, lower the heat to the minimum and leave it for 40 minutes. Grind.