Roast the peppers on a gas stove or broil them in the oven, rotating them so they blacken on all sides. When cool enough to handle, peel and slice them into thin strips. Reserve the juices.
Place the cod loins in an earthenware casserole and cover with the oil. Place on the stove at very low heat and remove the pan from the heat source when barely starting to warm up. Cover and let sit
Slice the garlic cloves very thinly. In a medium skillet, heat the 4 Tbs olive oil. Sauté the garlic, add the vinegar and the pimentón de la Vera and stir. Add the peppers and juices and cook at low heat for about 8 minutes
Remove the cod from the oil and place on a platter. Top with the red pepper mixture