20 Piquillo peppers from Lodosa
4 eggs
Puff pastry
200 g desalted and shredded cod
Virgin olive oil
Salt

Cook the peppers in an earthenware casserole with olive oil and a garlic clove. Prepare a soft béchamel and mix with the chopped pepper and the cod. Beat 4 eggs and add to the mixture. Season to taste. Pour everything in a shallow pie tin previously lined with puff pastry and bake at gentle heat (150ºC). When the mixture is thick and the pastry is ready (about 40 minutes), remove from the oven and decorate with some pepper strips. Serve warm.