Esqueixada (Shredded Salt Cod Salad)

By ALICJA

Ingredients

• 500 g salt cod,or salt pollock
• 1/2 cup milk
• 1 onion,sliced paper thin and separated in rings
• 1/2 green bell pepper,seeded and finaly diced
• 1/2 red bell pepper,seeded and finely diced
• 2 tomatoes,seeded and chopped
• 2 tbsp olive oil(fruity oil),or more for consistency
• balsamic vinegar,salt pepper to taste
• 1 cup green olives

Details

Servings 6

Preparation

Step 1

Cover the salt cod with water and place it in the refrigerator for 48 hours,changing the water at least 3 times.Add the milk to the last change of water.Then,when ready to begin preparations,carefully drain off all the liquid,remove any skin or bones,and finely shred the fish with your fingers.Combine the salt cod,onion,peppers,and tomatoes in a salad bowl and mix well.Dress with the oil and vinegar,then marinate for at least 24 hours or more,covered,in a non-metallic container in refrigerator.Before serving,add black pepper,and if necessary,salt to taste.Garnish with olives and serve.