Technical Stages :

• Soak the cod in cold water for 48 hours to de-salt it. Change the water frequently.
• Poach the cod. Start in cold water. When boiling, lower the heat and poach for 10 to 15 minutes.
• Drain and peel the cod meat, removing the bones.
• Open the cans of peppers and keep only the nicest and biggest ones.
• Mince the others. Sweat the minced chili peppersin olive oil and butter, and add the crushed garlic.
• Flour to make a white roux.
• Pour the boiling milk on the roux to obtain a sauce. Cook for a few minutes until it thickens. Add the peeled cod. Season. DO NOT SALT. Let cool.
• Stuff the peppers. Keep refrigerated.
• Before serving, warm up in the micro-wave oven and serve with a bell pepper coulis.