Pimientos del Piquillo Rellenos de Bacalao con Salsa Viscaina
Cod-Stuffed Piquillo Peppers with Biscayne Sauce
From Teresa Barrenechea: The Basque Table
2008-02-02 Chris Shenton
Serves 4

We've gotten totally dried Bacalao from a Portuguese store and even
after rehydrating several days it was difficult to extract the bones.
For this, we used a salted and dried Bacalo from the freezer case
which was already boned and skinned ("sin espinas"), and not so dry:
much better.

We get Piquillo peppers from our local supermarket; they come in a can
of 24 or so, roasted and skinned, and ready for stuffing like little socks.

I had to back out the Milk from 3 to 1 1/2 cup and still cooked it
down a bit because it seemed too much and too thin to ever stuff; the
proportions here came out rather well.

We had to increase the cooking time from 5 to 30 minutes; perhaps if
the Sauce was quite hot or the Peppers had been stuffed into
individual portion-sized ramekins or a very shallow casserole it would
reduced the time.

1/2	pound	boned and skinned dried Salt Cod
3	Tbs	Olive Oil
3	Tbs	Flour
3	cup	Milk, heated
20	each	Piquillo Peppers (approx), from a can
2	cup 	Biscayne Sauce (below)

Rehydrate Cod 1-2 days, changing water several times a day. 
Drain, chop fine with knife (shredding gives a fibrous texture).

In non-stick pan, saute Cod in Oil over medium heat for a few minutes
until slightly browned.
Add Flour, cook 15-20 minutes.
Slowly add heated Milk while stirring, stir and cook until bechamel is smooth.
Cook down until it starts getting thick.
Set pan aside and let cool until firm so it can be stuffed in peppers;
we set the pan outside in the snow for a rapid chill.

Preheat oven to 350. 
Meanwhile, make Biscayne Sauce, see other recipe.

Stuff Peppers with 1-2 Tbs Cod Bechamel.
Ladle a bit of Biscayne Sauce in the bottom of a casserole just big enough 
to hold the Peppers, then fill with Peppers; they're difficult to
keep standing up but I don't think it matters.
Spoon Biscayne Sauce over top, bake 30 minutes or so until thoroughly heated.