-
1
Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period.
-
2
Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets.
-
3
Reserve one clove of garlic, then slice the head in half crosswise.
-
4
Pour cream into a small saucepan, and add half a head of garlic.
-
5
Bring to a boil, then turn heat to a minimum and infuse for 45 minutes.
-
6
At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic.
-
7
Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes.
-
8
Strain cream and oil separately, and keep them warm.
-
9
When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan.
-
10
Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes.
-
11
While cod simmers, cook potatoes with remaining milk and herb sachet.
-
12
Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
-
13
Drain cod and potatoes, discard sachets, and transfer to a food processor.
-
14
With machine running, slowly add the infused oil, followed by the cream.
-
15
Pulse until smooth, then season with white pepper to taste.
-
16
Use a small spoon or piping bag to stuff 8 of the peppers with this mixture.
-
17
Cover with plastic wrap, and refrigerate until ready to serve.
-
18
(You can prepare the dish several hours in advance up to this point.)
-
19
Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove.
-
20
Warm 1 tablespoon of olive oil in a medium skillet over moderate heat.
-
21
Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring.
-
22
Add 2 tablespoons water, cover pan and lower heat.
-
23
Cook for about 20 minutes, or until vegetables are completely tender.
-
24
Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
-
25
Preheat oven to 250 degrees.
-
26
Warm 1 tablespoon of the olive oil in a medium skillet over medium heat.
-
27
Add stuffed peppers, and transfer to the oven for 20 minutes.
-
28
Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.
