Esqueixada
Starter: serves 2. Total time: 10 minutes plus 2 days soaking
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Your support makes all the difference.If you have the patience to desalinate the salt cod, bacalao, this is simplicity itself. The quality of the fish is all important. It needs to be a thick cut steak from a larger cod.
250g/9oz salt cod "steak" (from Spanish and Caribbean shops)
1 large tomato, skinned, deseeded, chopped
1 small, mild onion, finely sliced
2 tablespoons best extra virgin olive oil
Splash of red wine vinegar
Soak cod for two days, changing the water two or three times a day. Its rank smell will gradually disappear. Drain, remove skin and bones, and pull to shreds with your fingers.
Toss in a bowl with onion and tomato, oil and vinegar, and leave for several hours before serving - with tasty, good bread.
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