Ingredients For 4 people: 400 g desalted cod (cod loin or shredded cod) 1 small chopped spring onion (or 2 soft Figueres onions) ¼ red pepper, cut into small cubes ¼ green pepper, cut into small cubes 1 salad tomato Olives (Arbequina or black from Aragon) Black pepper Extra virgin olive oil Cooked white beans (optional) Necessary tools: Bowl, absorbent paper Preparation time: 30 minutes (+24 hours if the cod is not desalted) Difficulty: Easy Steps to follow If you use salted cod, soak it in water for 24 hours, changing the water several times (every 6-8 hours) to remove the salt. Taste it to make sure it is at the right salt level. Place the desalted cod on absorbent paper to dry. Scald and peel the tomato, remove the seeds and cut it into small cubes. Clean the onion and peppers and cut everything into small cubes. Shred the cod with your fingers, breaking it into thin strips. In a bowl, place the chopped onion, diced peppers, tomato and olives. Add the shredded cod. Season with plenty of extra virgin olive oil and freshly ground black pepper. If you want to add cooked white beans, do so at this time. Presentation and recommended dressings The key to serving esqueixada in the traditional way is simplicity. The aim is to enhance the flavour of the main ingredients (cod and vegetables) without additional complications. You can add a few more black olives on top just before serving, or a little chopped parsley for a touch of colour. Some people also accompany it with bread with tomato. Other related recipes Coca de recapte Escalivada Xató Cod with raisins and pine nuts