Baccalà con Peperoni alla Griglia

I came across this baccalà speciality in Matera. I have replaced the peperoni cruschi with grilled strips of pepper, which may not be quite authentic, but they are easier to prepare and equally tasty. To desalt baccalà, soak the chunks of meaty fish, skin-side up, in cold water for 24 hours, changing the water a couple of times.