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Gourmet Traveller Signature Collection tableware by Robert Gordon

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Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)


You will need to begin this recipe 1 day ahead.

You'll need

6 baby red capsicums 250 gm salt cod, soaked in three changes of water in refrigerator over 24 hours 1 onion, thinly sliced 310 ml (1¼ cups) extra-virgin olive oil 2 vine-ripened tomatoes, peeled, seeds removed and roughly chopped 75 gm (½ cup) black olives 2 hard-boiled eggs, peeled and quartered To serve: crusty bread 180 ml (¾ cup) extra-virgin olive oil, plus extra to serve 60 ml (¼ cup) sherry vinegar

Method

  • 01
  • Preheat oven to 220C. Place baby capsicums on a baking tray and roast for 20 minutes or until tender. Cool slightly, then remove skins and seeds.
  • 02
  • Drain salt cod and dry on absorbent paper. Cut into strips, discard skin and bones, then place in a bowl with onion. Pour 250ml (1 cup) olive oil over and refrigerate, covered with plastic wrap, for 1 hour.
  • 03
  • For dressing, place olive oil and sherry vinegar in a bowl. Season generously with sea salt and freshly ground black pepper and whisk to combine. Set aside.
  • 04
  • Using a slotted spoon, remove salt cod and onion from bowl and place in a separate bowl, discard olive oil. Add tomatoes, capsicum and olives, then drizzle with dressing and combine well. Transfer to a serving plate, add boiled eggs and serve with crusty bread and extra olive oil, if required.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Hunter Valley semillon.

Featured in

Oct 2007

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