The exquisite flavor and firm texture of bacalao salt fish make it a Basque favorite. Piquillo peppers, which are sweet and smoky when roasted over an open fire, are a delicacy in the neighboring province of Navarra. The delicate peppers are stuffed with a diced bacalao that has been blended into a creamy béchamel, bringing the two classics together in one dish. The stuffed peppers are then topped with a light tomato sauce to finish them off.
Heat and serve in a casserole for a delicious tapa that can be prepared in minutes. Each tin contains four whole stuffed peppers.