Insalata di baccalà (Salt cod salad) - Stefano Faita

Ingredients

• 1 lb (500 g) salt cod, cut into 3 x 4-inch pieces
• 2 garlic cloves, chopped
• 3 marinated vinegar sweet peppers, cut into strips
• 6 anchovy filets, chopped
• 100 g (about ½ cup) pitted black olives, sliced
• 15 g (½ cup) fresh parsley, chopped
• ½ fennel bulb, finely sliced with a mandolin
• 1 lemon, juice
• 45 ml (3 tbsp)
• Stefano extra virgin olive oil
• Salt and freshly ground pepper, to taste*