Shredded Salt Cod with Tomatoes and Olives Spanish Recipe

Shredded Salt Cod With Tomatoes And Olives Spanish Recipe

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

1. Put the cod in a large bowl, skin side up
2. Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt
3. Drain the cod and pat dry with a paper towel
4. With your fingers, shred the cod into small strips and set aside
5. Slice the tomatoes in half
6. Place a grater over a mixing bowl
7. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
8. Discard the skins
9. Strain the tomato pulp through a fine-mesh strainer, then stir in 1 tablespoon of the olive oil and set aside
10. Spread a thin layer of shredded salt cod across 4 plates
11. Spoon a layer of the tomato pulp on top of the cod
12. Arrange the olives around each plate and sprinkle with sliced scallion
13. Drizzle each plate with olive oil, season with salt, and garnish with the chives

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