Baccalà con i peperoni

• 4 yellow bell peppers
• 1¾ pounds (800 g) salt cod, soaked to remove the salt and ready to cook

Hold the peppers over a gas flame until blistered on all sides (or blister under the broiler). Transfer them to a closed container, such as a paper bag or a pot with a lid, and leave for about 30 minutes. Then, peel, halve lengthwise, remove the seeds and membranes, and cut lengthwise into strips. Scrape the skin off the fish and discard. Bone the fish carefully, then rinse and dry and cut into