Check the cod flakes to ensure there are no bones.

Heat the milk with the flaked cod.

In a pan, heat the oil and butter, and when hot, add the chopped onion and sauté.

Make the roux by toasting the flour for a couple of minutes.

Strain the milk, add it, and make the béchamel. Add the cod and cook for a few more minutes. Add a pinch of salt and pepper and set aside.

In another pan, add oil and a clove of garlic. When the garlic starts to dance, add the piquillo peppers until there's no liquid left, just the oil. Add the choricero pepper paste to the center, mix, and transfer to a blender.

Add a pinch of sugar and the heavy cream. Add salt and pepper. Blend and set aside.

Stuff the peppers and place them in a dish with the sauce at the bottom. I froze half for another day. When ready to eat, bake at 400°F for about 15 minutes, and they're ready. Serve immediately and enjoy, because you will definitely want to make this again.