The night before lay the cod skin side down in a soup plate and scatter the salt evenly over the flesh. Cover with cling film and place in the fridge
Heat the water in a saucepan big enough to welcome the cod and bring it to a simmer. In the meantime put the peppers over a direct flame or close to the element of the grill and turn them occasionally until totally blackened and charred. Allow them to cool
Rinse any salt left on the surface of the cod and lay it in the water. Bring it back to a gentle simmer and cook it for 8 minutes. Tip away the water and allow the cod to cool.
Cut the top and bottom from the oranges and taking each stand it up on a board. Cut the skin and pith off all the way round. Pick up each orange and with a small knife cut out the segments from the membranes so they fall into the serving bowl.
If while preparing the remaining ingredients a lot of juice seeps from the fruit drain it into a glass and drink it, or if no one’s looking straight from the side of the bowl. The final dish must not be sodden with orange juice. Add the chick peas followed by the red onion.
Taking each pepper remove the charred skin remembering a black fleck here or there is not a problem. Remove the seeds and white membrane from inside. On no account wash off the skin or seeds as a lot of the charred flavour and sweetness will be rinsed away. Tear the peppers in long thin strips onto the onions.
Gently lift the cod from the pot peel away the skin and separate the large flakes carefully removing any bones where found. Lower the flakes into the pot. Pick the marjoram or in tiny little tufts only including the tenderest stalks.
Scatter the marjoram into the bowl. Add the olive oil and vinegar then in no more the three gentle turns, with the hands, combine the ingredients with such care that the orange segments do not break.
Serve with good rough crusty bread.