← Nouns Cooking · Spanish

Ingredients

• 400 g desalted salt cod, skin and bones removed
• 3 ripe tomatoes, diced
• ½ white onion or 2 spring onions, finely chopped
• ½ green pepper, finely diced (optional)
• 60 g black olives
• 60 ml extra virgin olive oil (arbequina is ideal)
• 1 tsp Sherry vinegar (optional)
• Black pepper

Method

1. Squeeze the cod gently to remove excess water, then tear it with your fingers into thin shreds (esqueixar means to tear). Pat dry with kitchen paper.
2. Put the tomatoes, onion and pepper, if using, in a bowl with the olives.
3. Add the cod, pour over the oil and vinegar, if using, and toss gently. Taste before adding any salt; the cod usually brings enough.
4. Chill for 30 min, then grind over a little black pepper and serve cold with bread.

Tips

• The cod is eaten uncooked, so buy good-quality, well-desalted cod from a trusted supplier, keep it chilled and eat the salad the same day. It is not advised for pregnant people, young children or anyone with a weakened immune system.
• To desalt at home, soak the cod in cold water in the fridge for 36–48 hours, changing the water 3 times a day.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Recetas de Rechupete