Esqueixada (Cod Salad) - Just Fish/Seafood Recipes


Just Fish/Seafood Recipes Home
Tap 'Back' for the recipe list you were browsing.
Esqueixada (Cod Salad)

1 sm red onion
red wine vinegar
1/2 green pepper
1/2 red pepper
2 ripe tomatoes
1/2 c flat leaf parsley
2 cloves garlic
extra virgin olive oil
sherry vinegar
1/2 lb salt cod, soaked, skinned,
-boned an -- d shredded
black olives


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.