Salt cod esqueixada with salmorejo

by Angel Zapata Martin
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Ingredients

Fruit & Vegetables

  • 750g of ripe tomatoes
  • 1 shallot, peeled
  • 5 piquillo peppers
  • 1 garlic clove, peeled
  • 150g of cucumber, peeled
  • 1/2 garlic clove, finely chopped
  • 1 tbsp of red onion, finely diced
  • 1/2 tbsp of red pepper, finely diced
  • 1/2 tbsp of Padrón peppers, finely diced
  • 1 large orange

Store Cupboard

  • 1 medium egg, hard-boiled and peeled
  • salt

Bakery

  • 75g of bread, crusts removed

Oils & Vinegars

  • 50ml of arbequina olive oil
  • 15ml of sherry vinegar
  • 150ml of olive oil
  • 60ml of sherry vinegar

Spices & Dried Herbs

  • freshly ground black pepper

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 handful of frisée lettuce
  • 1 tbsp of fresh parsley, chopped

Fish & Shellfish

  • 400g of salt cod fillet

Delicatessen

  • 1 piparras pepper, finely sliced (also known as guindillas)
  • 2 tbsp of pitted Kalamata olives, quartered lengthways