Piquillo Peppers filled with Cod

My girlfriend is back in the kitchen with this delicious Spanish tapa (which turned into an entire meal.. it was so delicious). The piquillo pepper is a small roasted pepper used in many tapas in Spain. You can buy them in most well-assorted supermarkets today in cans or jars. They are very tasty, and if you haven't tried them, I recommend you try them with this filling.

Ingredients (for a lot, we froze 1/3 of them):
2 pieces of cod (desalted)
2 onions
3 cloves of garlic
3 tbsp olive oil
150g raw deshelled prawns
2 boiled egg
Bechamel:
5 dl milk
56g butter
56g flour
Lots of piquillo peppers

If you have brought the cod salted and dried, you want to desalt the fish first a day in advance by placing it in water and change the water now and then. This piece was fresh so it wasn't necesary.

Chop the onions finely.

Crumble the cod meat into small pieces.

Put the oliveoil with the crushed garlic in a cold pan. Slowly heat it up until the garlic starts spluttering a bit. Then remove it. You just want to infuse the oil.

Add the onion and sweat them at low temperature. Add a bit of salt.

Meanwhile, chop the prawns into smaller pieces.

And prepare your ingredients for making a bechamel.

When the onions are soft (not fried, just sweated) add the cod and prawn. Fry for a few minutes until the fish is done.

Set the cod and onion aside, but don't clean the pot.

Crumble the egg into the mixture.

Now, to make the bechamel. Melt the butter in the pan from before and wait for it to stop bubbling.

Then add the flour.

Stir it while frying for a couple of minutes. Many people panic at this stage and pour in the milk straight away. You need to cook the flour properly first. The longer you cook it, the darker it will get, but it takes a long time to burn, so take it easy.

Trickle in the milk while constantly stirring. It might lump up at first, but be patient and keep stirring. You need to stir it for at least 5 minutes, but more is recommended. The more you stir, the smoother the bechamel. If it gets too thick, add a bit more milk.

When the bechamel is smooth and has the right consitence, add the cod filling.

Cook for a couple of minutes and taste for salt.

You can choose to fill the piquillo peppers with a spoon, but by adding the filling to a bag you will speed up the process.

Cut one corner off the bag and fill the piquillo peppers.

Eat right away or heat them up a minute in the microwave before serving.