Salt Cod-Stuffed Peppers Recipe from GourmetFoodPlaza.com

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Salt Cod-Stuffed Peppers
Salt cod-stuffed peppers star in this Basque-inspired buffet, accompanied by a salad, Basque corn bread, and Pyrenees cheese
Serves 16 - hot to warm
3 lb	salt cod
5 1/2 cups	milk
3 tbsp	olive oil
1	medium red onion, thinly sliced
6	cloves garlic, thinly sliced
1 1/2 cups	whipping cream
1 LB	potatoes, peeled and diced
3 tbsp	red wine vinegar
3/4 tsp	cayenne pepper
6 tbsp	capers
6 tbsp	minced parsley
1	large bunch green onions, chopped
8	green bell peppers
8	red bell peppers

-	Cover cod with cold water
-	Refrigerate 24 hours, changing water 3 times
-	The last time, add 4 cups of the milk to water
-	Drain and cut cod into 5 oz pieces

	*Preheat oven to 350 F*
-	In a large skillet over moderate heat, heat oil
-	Add onion and garlic and toss to coat with oil
-	Add salt cod, the remaining 1 1/2 cups milk, cream, and potatoes
-	Bring to a simmer, reduce heat to low, and cook for 5 minutes, turning fish occasionally
-	Remove fish to a bowl with a slotted spoon
-	Cover skillet and simmer until potatoes are tender (8 to 10 minutes longer)

-	Lightly break fish apart with a fork
-	When potatoes are tender, add contents of skillet to bowl, along with vinegar, cayenne, capers, parsley and green onions
-	Stir to blend

-	Cut tops off peppers and reserve
-	Remove seeds and cut out ribs
-	Stuff each pepper with 3/4 cup salt cod mixture
-	Replace tops of peppers
-	Place peppers in a roasting pan, cover with aluminum foil, and bake until soft (30 to 35 minutes)

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