Esqueixada by Las cracks

Ingredients Marina Diaz
Ingredients:
Cod: 400 grams
Black Olive: 100 grams
Green Olive: 1 unite
Onion: 1 unite
Tomatoes: 3 unite
Vinegar: 4 unite
Oil of Olive: 8 unite
Tuna: 200 grams
Red Peppers: 100 grams
The recipe is for four persons

HOW TO MAKE IT? Alba Atienza
Chop the cod and the tuna, that is dray, put it in the water, half hour before.
Cut the tomatoes and the red peppers in pieces and dress the this one with oil and vinegar. Cut the onion in pieces and put in the salted water during some minutes.
Drip the cod and the tuna and put in the dish with the tomatoes and the red peppers.

HOW TO SERVE IT? Marina Falcón
Esqueixat cod is used in many dishes. It goes very well with boiled potatoes and tomatoes. With white beans, tomato, onion, green pepper and a vinaigrette as a typical empedrat Bacall. Special mention is the xatonada escarole salad, cod, tuna, anchovies and olives and accompanied by sauce xato typical of the Penedes and Garra.