Esqueixada (Cod Salad)

Esqueixada (Cod Salad) 1 small red onion red wine vinegar 1/2 green pepper 1/2 red pepper 2 ripe tomatoes 1/2 cup of flat leaf parsley 2 cloves garlic extra virgin olive oil sherry vinegar 1/2 pound of salt cod, soaked, skinned, boned and shredded black olives Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water. Slice peppers very finely. Cut tomatoes into sixths and remove seeds. Chop the parsley. Drain the onions. Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil. Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator. Chef's Comments For this simple Catalan salad, it is very important to find a soft salt cod (available from Neal's Yard, mail order: 0171-407 1800). As the fish is not cooked, the cod must be soaked for at least 48 hours. And it's essential to acquire the finest ingredients, especially a strong, fruity olive oil, preferably Spanish. Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000