Salt codfish with legumes soup

INGREDIENTS for 2 people

400 gr of desalted codfish;
0,75 lt of milk;
100 gr of extra virgin olive oil;
Salt
100 gr of dried peeled yellow lentils;
100 gr of dried peeled red lentils;
100 gr of dried black chickpeas
Celery, carrot and onion
Garlic
Salt
Bay leaves
2 peppers (dried and fried red peppers);
0.5 lt of sunflower oil;

METHOD

How to prepare the creamed salt cod: Peel, debone and cut into the codfish into pieces; put it in a saucepan, cover it with milk and cook at low temperature; simmer for 10 minutes. Drain the cod from the milk, put it in a food processor and blend it, adding oil and salt.

How to prepare the “crapiata” (legumes soup):
Soak the black chickpeas with a pinch of baking soda for 18 hours; rinse them and cook in a pan with plenty of water, celery, carrot, onion and bay leaves until cooked. Put the lentils (cook the yellow and red ones separately) in a saucepan with salted water and cook for about 10 minutes. In a saucepan, brown a clove of garlic (remove it when the oil is scented), add the legumes and cook them together for a few minutes.

How to prepare the “cruschi” peppers:
Cut the peppers in two parts and remove the seeds. Fry them in oil at 160 ° C (they should be only 2/3 seconds), dry and add salt.