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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.

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