Piquillo peppers stuffed with cod and bay leaf

Succulent piquillo pepper stuffed with a preparation of one of the most used fish in Cantabrian gastronomy bathed in a sauce made in a traditional way.
Serve on a flat plate and heat in the microwave for a few seconds or heat the can in a water bath for one minute and serve on a flat platter.

Ingredients

Piquillo peppers (35%), fried onion (onion, olive oil, salt), milk , tomato, cod ( fish ) (10%), olive oil, corn flour, bell pepper, cider, garlic, sea salt and spices.