1 pack salt cod
3 tsp white wine vinegar
Ground black pepper
Juice of one lemon
3 tsp olive oil
¼ cup white wine
3 small onions
2 cloves garlic
Capers
3 tbsp parsley
Black olives
Small tin anchovy fillets |
1 24 hours ahead: Soak fish as directed on pack.
2 Finely chop the onions, garlic, capers, parsley, olives and anchovies.
3 Drain the cod, transfer to large saucepan, cover with water and add vinegar and onions. Bring to boil then simmer for 1 hour.
4 Drain, leave to cool, then remove skin and bones and flake the flesh.
5 Add all other ingredients and mix. Cool in refrigerator for 3 hours before serving with rice. |
