Salt cod salad
Prep time: 8 hours Cooking time: 30 mins
1kg salt cod, cut into large pieces 1/2 cup olive oil 4 medium tomatoes, cored and minced 1 medium white onion, finely chopped 3 whole cloves 1/4 tsp whole black peppercorns 1/4 tsp dried marjoram leaves 1/4 tsp dried thyme leaves 1/2 cup blanched almonds 1 cup large pitted green Spanish or Italian olives 3 tbsp small pickled green chillies plus 3 tbsp of the pickling juice salad leaves, to serve
1Soak
the cod in a large bowl of cold water for 6-8 hours, changing the water several times. Drain. Cover the cod with cold water again, then break apart into flakes while picking through it to remove any skin and bones. Drain again. 2Put
the cod into a medium-sized pan, cover with cold water and boil over a high heat until tender, about 5 minutes. Drain and set aside. 3Heat
the oil in a large frying pan over a medium heat. Add the tomatoes and onion and cook, stirring often, for 10 minutes. Add the cod, increase the heat to medium-high, and cook, breaking the fish up further with a wooden spoon, until the mixture begins to fry, 7-10 minutes. 4Add
the cloves, peppercorns, marjoram and thyme and cook for 5 minutes. Add the almonds and olives and cook until heated through, 1-2 minutes. 5Remove
the pan from the heat and stir in the chillies and pickling juice. Set aside to cool to room temperature before serving with salad leaves.