Brandade Cakes with Caramelized Peppers and Tomatoes

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For the peppers

4 peppers, assorted colors

2 generous handfuls cherry tomatoes

1 head garlic cloves, sliced

Kosher salt and freshly ground black pepper

1/4 cup olive oil

For the brandade cakes

1 pound 5 ounces salt cod, desalted and cut into large pieces*

2 large potatoes, sliced

6 cloves garlic, peeled and halved

1 bay leaf

1 sprig fresh thyme

3 sprigs fresh flat-leaf parsley

1/4 cup cream

1/2 teaspoon espelette pepper or hot paprika

Handful chopped fresh parsley leaves

Handful chopped fresh chives

Kosher salt and freshly ground black pepper

Peanut or grapeseed oil, for frying

Flour or panko (Japanese) bread crumbs, for dredging