Something we’re revisiting, a memory from the Abruzzo a few years ago. In the fall, the smell of peppers roasting on the BBQ is so enticing.

Ingredients

• salt cod, preferably Norwegian, bone-in

• red bell or sheppard peppers

• celery heart and leaf

• green castelvetrano olives or other large mild green olives

• l’aspromontano extra-virgin olive oil

Method

Soak salt cod in cold water 2-3 days changing water often.

Roast peppers on outdoor grill or in hot oven until the skin blisters black all over. Peel when cool enough to handle. Remove core and seeds, cut into large squares. Season with a little finely chopped garlic, celery heart and leaf, salt, extra-virgin olive oil.

Remove the salt cod from the water bath and pat dry with a cloth or paper towel. In a small pan that will hold the cod snugly in one layer gently heat some EVO, a bay leaf, some chopped garlic, a few stalks of flat-leaf parsley. When the flavours are nicely infused add the cod and turn it around in the oil several times to coat. When it starts to sizzle add a good splash of white wine and ½ cup of water.

Bring to a simmer, cover, place in a 375’ oven, 8-12 minutes, depending on thickness.

Arrange the peppers in a single layer on individual plates. When the cod is cool enough to handle remove the bones and skin. With your fingers flake the fish over the peppers. Spoon some cooking juice over the top. Garnish with olives, chopped celery heart and yellow leaf. Drizzle with l’aspromontano extra virgin olive oil.