Smoked cod stuffed with roasted peppers and Piparra de Ibarra with Eusko Label
Elaboration
Rub the red pepper with the salt and oil and roast it for 40 minutes at a temperature of 180 degrees. Once cooked, remove it from the oven, peel it, cut it into strips and season it with soy sauce.
Cut the chilli peppers into thin strips and set to one side.
Finishing touch and presentation
To finish, make small rolls of cod with the seasoned pepper inside it and decorate with the strips of chilli pepper (Guindillas de Ibarra with Eusko Label).
