Instructions for preparing cod esqueixada

Cut your salted cod into strips. Let these cod strips soak in cold water for about 40 minutes. Change the water every 10 minutes.

Take the cod strips out and remove the water they have absorbed by pressing them with your hands.

Finely chop the onion and mix it in a bowl with peeled and diced tomatoes. Add the black olives and follow with the sliced cod. Mix everything well.

Dress with pepper and Treurer’s extra virgin olive oil. There’s no need for salt since the cod is already salted.

Leave it in the fridge for 30 minutes. Serve cold.

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