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           Seafood Stuffed Peppers

200g/8oz bacalo/salt cod (unsoaked weight)
2 to 3 cloves garlic,
crushed handfull chopped parsley
14 oz tin red peppers or 3 to 4 roast red peppers
2 to 3 tbsp olive oil

Soak the salt cod over night, changing the water frequently.
Flake the rehydrated cod. Briefly fry the garlic, parsley and
salt cod in the oil, adding some of the juices from the peppers.
Mix the ingredients well in the pan, and then stuff the peppers.

There are lots of people who mistake their imagination for their memory.

- Josh Billings, pen name of Henry Wheeler Shaw