Recipe Category: Spanish
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Ingredients
- 8 ounces salt cod (see tip)
- 4 ripe plum tomatoes
- 1 tablespoon Spanish extra-virgin olive oil, plus more for drizzling
- ¼ cup pitted black olives
- 2 teaspoons thinly sliced scallion
- salt to taste
- 2 teaspoons minced chives
Method
- Put the cod in a large bowl, skin side up
- Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt
- Drain the cod and pat dry with a paper towel
- With your fingers, shred the cod into small strips and set aside
- Slice the tomatoes in half
- Place a grater over a mixing bowl
- Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
- Discard the skins
- Strain the tomato pulp through a fine-mesh strainer, then stir in 1 tablespoon of the olive oil and set aside
- Spread a thin layer of shredded salt cod across 4 plates
- Spoon a layer of the tomato pulp on top of the cod
- Arrange the olives around each plate and sprinkle with sliced scallion
- Drizzle each plate with olive oil, season with salt, and garnish with the chives
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