Piquillo peppers with cod and shrimp with healthy bechamel sauce!

Put EVOO in a frying pan and heat. Chop the cod and shrimp and cook in the pan with salt to taste.

When the fish is ready, add the oatmeal and stir for about two minutes to cook a little.

When we have a kind of fish "dough" with the flour, add the milk (previously heated).

Add salt and pepper to taste and stir over medium-low heat until you have a consistency similar to croquette dough.

Stuff the peppers with a teaspoon.

For the sauce you have several options: 1. Make a béchamel sauce separately and add it on top of the peppers and bake in the oven until it gets a nice color. 2. Pink sauce: mayonnaise and fried tomato. Bell pepper sauce: cook half an onion with a little EVOO, add 1-2 piquillo peppers and a little milk (again, salt to taste). Blend with a blender. If it has a good consistency, add the stuffed peppers to the sauce and cook for 5 minutes (if it is a little runny you can correct it with a little oatmeal and that's it).