Salt cod with Bell peppers on the grill

Cut the salt cod Cut the soaked chicken into evenly sized pieces and dry thoroughly. Remove any surface moisture to promote even cooking and a light browning on the grill. The pieces should be firm and not wet before being placed on the hot grill.

Roast the pieces of salt cod Grill on a hot grill, turning them when the surface appears seared and lightly browned. Cook until the flesh becomes opaque and flakes easily, without drying out. Transfer the fish to a plate and let it cool.

Arrange the bell peppers Place the yellow and red peppers on the grill and roast them, turning them several times to cook the surface evenly. They're ready when the skin is charred and the flesh is soft. Remove them from the grill and let them cool enough to clean them.

Deprive the bell peppers of the cores and skin, then remove any visible internal residue. Work gently to keep the soft pulp intact. Once they are clean, cut them into regular fillets, so as to distribute them evenly with the salt cod.

Finely chop the cloves of garlic and parsley. Combine the chopped ingredients with the extra virgin olive oil and stir until you obtain a fragrant, smooth dressing. The garlic and parsley should be evenly distributed in the oil, without forming lumps.

Join the fillets of bell pepper to the pieces of salt cod and pour in the prepared dressing. Stir gently so as not to break up the fish too much, but make sure the oil, garlic, and parsley coat all the ingredients evenly. The mixture It must be moist and well mixed.

Let it cool completely salt cod with the bell peppers, then serve it cold. At this temperature the seasoning balances the fish pulp and the softness of the bell peppers, while the scent of the aromatic mixture remains evident.