Pimientos Rellenos de Bacalao (Cod-Stuffed Peppers) Recipe | Cantabrian Cuisine

Ingredients

• 8 large piquillo peppers (jarred, drained)
• 12 oz salt cod (desalted, skinless, boneless)
• 1/4 cup extra virgin olive oil
• 1 small yellow onion (finely diced)
• 2 garlic cloves (minced)
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/4 cup dry white wine
• 1/2 cup fresh breadcrumbs
• 1/4 cup flat-leaf parsley (finely chopped)
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt (plus more to taste)
• 1/2 cup fish or vegetable stock
• 1/2 cup tomato purée
• 1 tbsp unsalted butter
• 1 bay leaf
• Zest of 1 lemon