Esqueixada de Bacalao

Ingredients

• 400 gsalt cod loin — desalted and shredded by hand
• 3ripe tomatoes — diced
• 1sweet onion — thinly sliced
• 1green Italian pepper — thinly sliced
• 80 gblack arbequina olives
• 5 tbspextra virgin olive oil
• 1 tbspsherry vinegar
• to tasteblack pepper

Method

1. Begin by desalting the 400 g of salt cod loin. Rinse the cod under cold running water to remove surface salt, then submerge it in a large bowl of cold water. Refrigerate and change the water every 8 hours for 24 to 36 hours, depending on the thickness of the cod. The fish should be tender and not overly salty when ready.
2. While the cod is desalting, prepare the vegetables. Roast the green Italian pepper by placing it directly over a gas flame or under a broiler, turning occasionally until the skin is charred and blistered. Once roasted, place the pepper in a bowl and cover with a plate to steam for 10 minutes, making it easier to peel. Peel off the skin, remove the seeds, and slice the pepper into thin strips.
3. Dice the 3 ripe tomatoes into small cubes, ensuring they are juicy and ripe for the best flavor. Thinly slice the sweet onion into half-moons, aiming for a delicate texture that won't overpower the dish. Set these aside as you prepare the dressing.
4. In a small bowl, whisk together 5 tbsp of extra virgin olive oil and 1 tbsp of sherry vinegar. Add a pinch of salt and a dash of black pepper to taste. Whisk until the dressing is emulsified and clings to the whisk, then taste to ensure the balance of acidity and richness is to your liking.
5. Once the cod is desalted, gently tear it into bite-sized pieces with your fingers, following the natural grain of the fish. This technique, known as 'esqueixar,' gives the salad its characteristic texture. Combine the cod with the prepared vegetables in a large serving bowl.
6. Gently toss the cod, tomatoes, onion, and roasted pepper strips together with the dressing. Use your hands or a large spoon to mix, taking care not to mash the ingredients. The goal is to keep the pieces distinct, allowing each component to shine in the final dish.
7. Allow the salad to sit at room temperature for about 10 minutes. This resting period lets the flavors meld together, enhancing the overall taste. Just before serving, scatter 80 g of black arbequina olives over the top and, if desired, finish with a final drizzle of olive oil. Serve immediately, enjoying the fresh and vibrant flavors typical of a Catalan Esqueixada de Bacalao.