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1
Prepare the salt cod.
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2
Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
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3
When the cod has softened, remove any skin and bones.
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4
Shred the fish, tearing it into thin strips with your hands.
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5
Prepare the peppers.
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6
Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
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7
Using tongs, turn the peppers frequently until the skin is blackened and blistered.
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8
Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
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9
Using a paring knife, carefully scrape the blackened skin away.
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10
Cut the peppers open, remove and discard the seeds and white membrane.
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11
Slice the peppers into strips or chunks.
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12
Prepare the potatoes.
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13
Peel the potatoes and cut them into chunks.
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14
Add them to a pan of rapidly boiling salted water.
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15
Cook, covered, for 10 to 12 minutes until the potatoes are tender.
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16
Drain.
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17
As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
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18
While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
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19
Prepare the salad.
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20
Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
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21
Cover bowl with plastic wrap and set aside at room temperature for about an hour.
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22
When you are ready to serve, arrange the salad on a serving platter.
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23
Heat the remaining olive oil in a saute pan over medium heat.
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24
Add and brown the garlic slices.
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25
Pour this hot garlic and oil over the salad and serve.
