1 onion (1/2 for the filling and 1/2 for the tomato sauce)
2 tablespoon Reduced Sodium Capers
1 cup Goya Extra Virgin Olive Oil
0.5 cup flour
4 chopped tomatoes
1.5 cups milk
0.5 teaspoon parsley
First make the filling for the peppers. To do so, chop the onion very finely. Crumble the cod.
Pour enough oil into a pan to sauté the onion. When it is transparent, add the cod and the capers and leave to cook for a few minutes.
The cod will release a little water. Add the flour to this. Stir and add the milk until the texture is not too lumpy, similar to croquette mixture. Check whether to add salt and set aside the filling on a plate. Once it is cool, fill the peppers.
For the tomato sauce, chop the onion and the garlic. Fry in a pan with a dash of oil. When halfway done, add the chopped tomato and a pinch of salt. Let the tomato cook for a few minutes, then blend in the blender to obtain the tomato sauce.
Place the filled peppers in a pot or saucepan, add the sauce and cook on a medium heat for 5 minutes. Decorate with parsley.
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