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Ingredients

• 1 1/2 lb. boneless salt cod, soaked (see note)
• 6 Tbs. extra-virgin olive oil
• 2 large yellow onions, finely chopped
• 1/4 cup tomato sauce
• 1 Tbs. sweet paprika
• 4 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. all-purpose flour, plus more for dusting
• 1/2 cup dry white wine
• 1/2 cup fish or vegetable stock or canned broth
• 3 garlic cloves, minced
• 1 cup fresh bread crumbs, soaked in milk to cover
  and squeezed dry
• Salt and freshly ground pepper, to taste
• 2 egg yolks, lightly beaten
• 8 canned or jarred roasted whole piquillo peppers or
  8 large fresh pimiento peppers, roasted and peeled
• Olive oil for deep-frying
• 1 egg

Description

Many Different Kinds Of Sweet Peppers Are Grown In Spain, But The piquillo Is The Most Highly Regarded. It Is Small And Triangular, Narrowing To A Point At The Bottom, And Sweet With Just A Hint Of Heat. Sold Fresh, It Is Also Roasted And Peeled An

Williams-Sonoma