Piquillo Peppers Stuffed with Codfish

Ingredients

• 1/2 pound skinless, boneless salt cod, preferably a thick center-cut piece
• 4 1/2 tablespoons olive oil
• 1 1/2 tablespoons all-purpose flour
• 2 cups milk
• 16 roasted piquillo peppers (from two 6-ounce jars), drained
• 1 Spanish onion (about 8 ounces), coarsely chopped
• 1 medium carrot, thinly sliced crosswise
• 1 fresh parsley sprig plus 1 tablespoon finely chopped parsley
• 1 garlic clove, finely chopped
• 1 1/2 tablespoons dry sherry
• Kosher salt

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