Add the onion and butter to a medium saucepan and place it over medium heat.

Stir well and then let the onion gently fry in the melted butter for 6 minutes. Shred the thawed salt cod up and add this to the onion. Sprinkle with half of the flour. Season with a pinch of pepper and salt.

Stir and mash up the salt cod. Sprinkle with the rest of the flour.

Stir well again. Then pour in the milk.

Mash the cod up into a thick paste (you can also puree the cod in a blender). Then check the seasoning and add extra pepper or salt to taste if necessary. Take the cod off the heat and let it cool a little. Carefully rinse the canned peppers and pat them dry using kitchen paper. Then trim them nicely and keep the trimmings for the sauce.

Fill the peppers up with the cod paste and place them in a baking dish.

If you have some cod paste left, you can add it to the sauce. Place the tomato paste, white wine, cream, leftover cod paste and pepper trimmings to a blender. Then season with a pinch of pepper and salt.

Blend into a smooth sauce. Pour it in a small saucepan and then gently warm it up over medium heat.

Then pour it on top of the stuffed peppers. Warm the peppers for a couple of minutes in a hot oven or in the microwave. Serve hot.