Place the bell peppers in a baking dish, drizzle with a little olive oil, and roast in the oven at 365°F (185°C) for about 30 minutes.

Once the peppers are roasted, remove them from the oven and let them cool.

Finely chop 1 garlic clove using a mortar and pestle and set aside. Peel the peppers, remove the seeds, and cut them into strips.

Once the peppers are ready, place them in a bowl with the flaked salted cod (if there are large pieces, break them into smaller ones). Pour the juices from the roasted peppers over the mixture, add the finely chopped garlic, mix everything together, and it's ready to serve.

I usually use half the package of cod, as that's enough for me, and save the rest for another use.