First place the red peppers, including the ones for the sauce, on a baking tray in a very hot oven - with no seasoning, no oil, no nothing, just the red peppers - and roast until the skins are black. Leave to cool, then pull off the stems, carefully remove the pith and pips inside and peel off the skin so that you have succulent little red pepper sacks. Coarsely chop the 2 large red peppers for the sauce and set aside.
Next cut the salt cod fillet into cubes, pop it into a saucepan with the garlic and milk, bring to the boil and simmer until the cod and garlic are tender. Strain the milk from the garlic and cod and put to one side. Now in a blender or food processor, purée the cod and garlic with a little of the milk to make a very stiff purée. With the blender going full blast, pour in a thin line of warm olive oil until you have a smooth, garlicky, oily purée. Taste and season if necessary. If the purée is too runny, which it can sometimes be, simply blend in a little of the instant potato.
Stuff the peppers with the fish purée, paint them lightly with olive oil and place in a medium-hot oven until they have warmed through. For the sauce, fry the chopped garlic in a little olive oil, add the chopped red peppers and season with salt and pepper. Stir in the paprika and cook for 2-3 minutes. Stir in the cream and cook for another 2 minutes. Then whack the lot into the blender and purée it so that you have a spicy, peppery, cream sauce to go with your stuffed peppers.
© 2000 Keith Floyd estate. All rights reserved.