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Catalan Shredded Salt Cod Salad
* Exported from MasterCook *
Catalan Shredded Salt Cod Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Salt cod -- boneless, dried
1 sm Red or green bell pepper --
Prepared
1/2 lg Red onion -- thinly sliced
1 lg Tomato -- thinly sliced
1/3 c Fruity Spanish olive oil
1/4 c Red wine vinegar
4 lg Garlic cloves -- finely
Chopped
1/2 ts Freshly ground black pepper
1/2 c Oil cured black olives
3 Hardboiled eggs --
Quartered
1/2 sm Bunch oregano leaves- finely
-chopped
To prepare the salt cod, rinse it well and then
immerse it in a container of cold water (cut into
chunks, if necessary, to fit). Refrigerate, changing
the soaking water 5 or 6 times, until softened and
mild (24 to 48 hours, depending on how stiff and salty
it was to begin with).
Drain the cod, place it in a large saucepan with the
onion and the bay leaves, and cover with cold water.
Bring just to a boil, reduce the heat to very low, and
cover (taste the water at this stage and, if it seems
excessively salty, then drain, cover again with fresh
cold water, and bring to a boil). Simmer very gently
until the fish is opaque and plumped, and falls apart
into heavy flakes when prodded, about 20 minutes.
Drain, pat dry, and remove the bones and skin, if
necessary. Separate into large flakes and use right
away, or refrigerate for up to 2 days before
continuing with the recipe.
Drain and press the cod with your fingers to extract
as much water as possible. Shred the cod by hand into
thin strips and transfer it to a large bowl.
Core, seed and wash the pepper. Cut into thin rings.
Separate rings of onion. Select 1 large, firm, ripe
tomato and slice it thinly.
Add the pepper rings, onion, and tomato to the bowl
and toss together gently. In another bowl, combine the
oil, vinegar, garlic, pepper, and if desired, a little
salt (the salt cod is usually still quite salty; taste
it to determine if the vinaigrette needs any salt).
Whisk the vinaigrette together until thoroughly
blended.
Using your hands, toss the salad with the vinaigrette
until all the ingredients are coated. Transfer the
salad to a platter and garnish the edges with olives
and wedges of hardboiled egg. Scatter the oregano over
the dish. Yields 6 servings
Recipe By : Feniger and Milliken, Too Hot Tamales,
TVFN
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