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Ingredients

• 4 choricero or 3 dried red Anaheim or New Mexico chiles, stemmed
• About ¾ cup [180 mL] rich chicken stock
• ¼ cup [60 mL] olive oil
• 1 medium sweet onion, diced
• ½ medium red onion, diced
• 3 garlic cloves, minced
• 1½ tablespoons [25 mL] Bayonne ham or serrano ham or prosciutto, chopped
• ⅓ cup [80 mL] prepared tomato sauce
• Salt and black pepper to taste
• Pinch of sugar
• 12 ounces [340 g] dried salt cod, reconstituted ( see page 156for advance preparation)
• 3 tablespoons [45 mL] olive oil
• 1½ tablespoons [25 mL] all-purpose flour
• 3 cups [720 mL] half-and-half, at room temperature
• 16 canned or bottled piquillo peppers, drained About
• 2 cups [480 mL] Biscayne sauce
• Choricero or dried red Anaheim chiles, seeded and very thinly sliced, for garnish

Description

Salt Cod Is Used All Over Spain And Portugal. Cod Has Been Fished In The Grand Banks, Off Newfoundland, For Centuries By Basque Fishermen. Piquillo Chiles Are Produced Primarily In The Basque Region Of Navarre And Can Be Found Bottled Or Canned At Special

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