Abruzzo Grilled Stockfish with Peppers

1. 400 g soaked stockfish
2. 300 g sweet peppers
3. 3 clove of garlic
4. extra virgin olive oil
5. salt

To grill the stockfish cut in slices not to much thick, to eliminate the thorns and the peel. To grill the peppers too, and once ready to amalgamate well with the stockfish and a lot of oil, some minced parsley, garlic cloves and salt (alternatively to the grilled peppers, try the small rolls of dry peppers). To preserve for one hour at room temperature before serving.