Peppers Stuffed With Salted Cod


Ingredients for fish
4 red bell peppers cut off tops and seeds removed
1 lb. Cristobal Salted Cod or Pollock fillets (prepared) & finely shredded
1 egg scrambled
2 full tbsp. flour
2 oz. butter
¼ cup milk
½ med. onion minced
Pinch of grated nutmeg
1 clove of garlic minced

Ingredients for sauce
6 eggs scrambled
1 lime, juiced
8 oz. butter
Salt & black pepper to taste


Preheat oven 350°F

Make a béchamel
Melt the butter in a pan add the garlic and onions mix well slowly adding the milk. Bring to a boil and whisk in the flour. Add the fish and continuously mix until batter is thick. Sprinkle with nutmeg and salt.

Using a large spoon fill the peppers with the fish batter and baste the top with scrambled egg. Place in a baking dish.

Over double boiler continuously mixing, melt butter and slowly add the eggs and lime juice. Mix gently so that the eggs don’t clump. Add salt & black pepper to taste. Sauce should be very thick with no lumps. Pour sauce over stuffed peppers and bake until sauce is golden brown. (About five minutes)

Makes 4 portions.