Esqueixada

Method

Soak the salt cod in cold water for 24 hours, changing the water several times to remove excess salt. Cook the soaked cod in simmering water for 20-25 minutes until tender, then drain, cool and flake into large bite-sized pieces by hand, removing any skin and bones. Dice the tomatoes, finely slice the red onion and halve the olives, then combine them in a large bowl with the flaked cod. Dress generously with extra virgin olive oil and red wine vinegar, season with sea salt and black pepper, then toss gently to combine. Serve at room temperature garnished with fresh parsley, ideally letting it rest for 30 minutes before serving to allow the flavours to meld.