Method

• 1.
  For the salt cod mixture, place salt cod in a bowl, cover with cold water and place in the fridge for 48 hours, changing the water every 12 hours (this will desalinate the cod).
• 2.
  Place drained soaked cod, bay leaf and parsley stems in a saucepan and cover with cold water. Place over high heat and bring to the boil. Boil for 5 minutes or until fish has softened slightly. Turn off heat and set aside for 20 minutes. Strain, discarding the liquid, bay leaves and parsley stems. Discard bones and skin from the fish and place flesh in a food processor with the garlic. Whiz to finely chop, then with the motor running, slowly add grapeseed oil until it reaches a mayo-like consistency.
• 3.
  Transfer to a bowl and stir through chopped parsley leaves. Season to taste.
• 4.
  Preheat oven to 220°C. Place chillies on a baking tray and roast for 12 minutes or until blistered. When cool enough to handle, halve and discard seeds and skin. Finely slice and place in a bowl with oil, red wine vinegar and marjoram.
• 5.
  Brush sourdough with extra oil. Preheat a chargrill pan over high heat. Grill bread, turning halfway, for 4-5 minutes until charred. Top bread with cod mixture, scatter with peas and spoon over marinated roast chilli, to serve.