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Sauté the onion and garlic until soft and translucent
Deglaze with the brandy or flambee
Add the cod and cook, breaking it up with a spatula
Add the flour and cook for 4-5 minutes
Add the chopped prawns, then gradually incorporate the milk, stirring continuously
Cook for about 10 minutes, until thick, creamy, and well combined
Season with salt, black pepper, and a pinch of fresh parsley
Crush the garlic with the chili and salt using a pestle and mortar or blender
Add the piquillo peppers and crush into a coarse paste
Cook the paste with a little olive oil to evaporate excess moisture and concentrate the flavor
Add the sherry vinegar and cream, then cook over low heat for 10 minutes
Adjust with salt and black pepper to taste
Stuff the piquillo peppers with the cod and prawn filling and serve with the sauce