Catalan salt cod salad (Esqueixada)

1. Soak the salt cod in cold water for 24-36 hours (changing the water several times); it's used raw in the salad, not cooked.

2. Remove the skin and bones and tear the fish into thin shreds with your fingers (in Catalan "esqueixar" means to tear) – that's how it got its name. Squeeze the shreds thoroughly in a clean tea towel.

3. Cut the tomatoes into small dice and the seeded peppers (one red, one green) and onion into very small dice.

4. In a bowl mix the cod with the vegetables and black olives.

5. Whisk the wine vinegar with the olive oil, pour over the salad, toss gently and add a little salt if needed.

6. Chill for at least 30 minutes and serve cold.

Tip: Because the fish stays raw, choose good-quality, thick, white salt cod and soak it thoroughly.