It tasted so fresh, and the sauce that surrounded the dish was also so amazing. Amazing, amazing, amazing seems to be how I felt while trying it. To describe the taste, it's buttery, rich, and fresh.
To make this dish, you start by making the béchamel sauce. Then, you make the piquillo red pepper sauce. After, you prepare and stuff the peppers. Finally, you fill each piquillo pepper with the salty cod mix and gently place on a large dish. Then, you pour in the red pepper sauce and gently heat the stuffed peppers for about five minutes before serving them.
The food is deeply connected to the local environment. Regionally, Spain uses a lot of seafood because of the extensive coastline on the Atlantic Ocean, Cantabrian Sea, and Mediterranean Sea, which provides great access to fresh fish. Furthermore, piquillo peppers are native to Spain and produced in the region of Navarra. Spanish people are proud of their food and use ingredients native to the land. Spain is even a large producer of olive oil, which is also used in the dish, too.
