>> time required: 45 minutes
>> course: entree
>> serves: 4
>> source: https://www.youtube.com/shorts/w01Ujq5cXuw

Saute @onion{190%g}(diced) and @garlic cloves{8%g}(minced) in @olive oil{30%g} until soft and translucent. Deglaze with @brandy{25%g}, then add @cod{300%g} and cook for ~{5%minutes}, breaking it up with a spatula.

Add @flour{25%g} and cook for ~{4%minutes}, stirring well. Add @prawns{190%g}(chopped), then gradually incorporate @milk{250%g}, stirring continuously. Cook for ~{10%minutes} until thick, creamy, and well combined. Season with @salt{}, @black pepper{}, and @parsely{}(chopped). Set aside to cool slightly.

Crush @garlic cloves{1} with @fresh chili{1}(bird's eye) and @salt{1%tbsp} using a #mortar and pestle{} or blender. Add @piquillo peppers{5} and crush into a coarse paste.

Cook the paste in @olive oil{20%g} to evaporate excess moisture and concentrate the flavor. Add @sherry vinegar{2%tbsp} and @heavy cream{120%g}, then simmer over low heat for ~{10%minutes}. Adjust with @salt{} and @black pepper{}.

Stuff the reserved piquillo peppers with the cod and prawn filling, spoon the sauce over, and serve.