Esqueixada (esqueixada de morue)

Instructions

1. The day before, put the cod in a large container of cold water and change the water 3 to 4 times over 24 hours to desalt it, then drain.
2. Remove the skin and bones, then shred the flesh by hand into fine strips, without turning it into a paste.
3. Deseed the tomatoes and dice them. Finely slice the peppers, red onion and chilli, and chop the garlic and parsley.
4. In a bowl, mix the cod, vegetables, garlic, parsley and olives.
5. Make the dressing by whisking together the oil, vinegar, a pinch of salt and pepper, then pour it over the salad.
6. Let it marinate in the fridge for 30 minutes before serving with the Espelette pepper and toasted bread.