Spanish roasted kapia peppers stuffed with cod | Pimientos rellenos de bacalao

Preheat the oven to 200 °C. Wash and dry the kapia peppers, then place them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of extra virgin olive oil and roast for about 15-20 minutes until their skin is slightly charred and blistered. Remove from the oven, cover with a bowl or foil for 10 minutes (to steam), then carefully peel off the skin, cut off the tops, and remove the seeds, keeping the peppers whole.

Finely chop the onion and garlic. In a skillet, heat the butter and 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add the minced garlic and sauté for another minute until fragrant.

Cut the cod fillet into small cubes or mince it finely. Add it to the onion base and cook for 3-4 minutes until the fish turns white and flakes into small pieces.