Roast the red bell peppers in the oven at 320°F (160°C) until they are soft, about 35 minutes. Remove from the oven and let them cool.

Peel the skin and remove the seeds from the peppers. Cut them into strips.

Add the desalted cod, finely chop the garlic, and cover everything with olive oil. Mix the ingredients and chill in the refrigerator. Serve as a salad or as an appetizer on a slice of bread.