Roast Cod in Red Bell Pepper Broth

This is my take on a fetching dish I tasted at Kukuarri, a restaurant in San Sebastián that belongs to the empire of Michelin three-star Basque chef Martin Berasategui. There, it was prepared with a beautifully moist loin of salt cod, but fresh cod makes a better substitute than the dried-out bacalao most commonly available in the States. The flavors here are minimalist and memorable: a great piece of fish and a grilled scallion spear afloat in a rust-colored broth infused with broiled red