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Day 11: Baccala con Peperoni: Baccala with Grilled Bell Peppers
Baccalà and peppers go quite nicely together in this recipe from the Abruzzo. Though it's traditionally done over the coals, you could also cook this baccalà under a broiler.

Ingredients: 2 pounds (900 g) presoaked baccalà (codfish maybe substituted for the baccala)
1 pound (450 g) bell peppers in the colors you prefer
A bunch parsley, minced
The juice of a lemon Olive oil Salt and Pepper (to taste)

Preparation: Cut the baccalà crosswise into 2-inch wide pieces, eliminating any bones that emerge as you cut. Marinate it for an hour with the lemon juice, parsley, pepper to taste and a good drizzling of oil. Then grill it over the coals, turning it every now and again (figure 10 minutes per inch thickness of fish.) While the fish is marinating, wash, seed and rib the peppers, cut them into strips, roast (or broil) them, remove the skins, and season them with olive oil, salt and pepper. Serve the grilled fish on top of the peppers.