Salt Cod with Dried Red Peppers and Olive Oil

I can still remember, six or seven years ago, watching the chef at a restaurant called ‘La Venta del Pilar’ in Alicante making pericana. The salt cod Juan used was relatively thin, so he followed the fast method of de-salting it: grilling the pieces of fish over hot coals or a hotplate for about 3 minutes to soften them, thus making it easy to remove the skin and bones. Next he soaked the cod in water for 2 to 3 hours. The recipe uses red choricero peppers which can be bought