For the peppers:
Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish
. Pour over the olive oil and bake the peppers to confit
, about 3 hours, and set aside.
For the cakes:
Put the cod, potatoes
, and garlic in a pot. Tie the bay leaf
sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer
until the potatoes and cod are tender, about 15 minutes. Drain.
Discard the herbs
. Separate the cod from the potatoes. In a mixing bowl, mash
the potatoes with the cream
. In a separate bowl, shred
the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.
Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs
to coat. Fry
on both sides until very brown, and crisp
on the paper towels to absorb the excess oil.
For the plate:
Top a brandade
cake with a few caramelized peppers and tomatoes. Enjoy!