Ingredients
| 1 | sm. red onion | | Red wine vinegar | | 1/2 | green pepper | | 1/2 | red pepper | | 2 | ripe tomatoes | | 1/2 cup | flat leaf parsley | | 2 cloves | garlic | | Extra virgin olive oil | | Sherry vinegar | | 1/2 lb. | salt cod, soaked, skinned, boned and shredded | | Black olives |
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Instructions
Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water. Slice peppers very finely. Cut tomatoes into sixths and remove seeds. Chop the parsley. Drain the onions. Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil. Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator.
Author's Comments
For this simple Catalan salad, it is very important to find a soft salt cod (available from Neal's Yard, mail order: 0171-407 1800). As the fish is not cooked, the cod must be soaked for at least 48 hours. And it's essential to acquire the finest ingredients, especially a strong, fruity olive oil, preferably Spanish.
Recipe from "Devotion to Cod," by Moro chef Jake Hodges, in the Electronic Telegraph/London Telegraph, 01/October/1998.
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