Soak the stockfish for 3 days in cold water, changing it often, cut it into pieces, remove the skin and the bones.In a saucepan, sauté the unpeeled garlic, chopped onion and shallot with a little oil, add the stockfish, sprinkle with white wine. Let it evaporate and then add the milk and cream; bring to the boil, add the diced potatoes and cook for 30 min.Let the mixture cool and blend it a little at a time in the cutter. Put the mixture in a sac à poche.Blanch the watercress which you have previously cleaned in boiling salted water for 3 min. Drain and blend it together with the boiled potato, garlic oil, salt and pepper. Sieve it through a fine strainer and keep it aside.Cook the Paccheri in salted water for 10 minutes, then drain and cool them on a dry cloth.Fill the Paccheri with the creamed cod. Place them in a tray and revive them in steam oven or in a double boiler.PRESENTATIONBrush the rim of the plates with the cream of cress, place the stuffed Paccheri on the side with the raspadura Lodigiana on top. Garnish with a few flower petals.