Esqueixada

Starter: serves 2. Total time: 10 minutes plus 2 days soaking

If you have the patience to desalinate the salt cod, bacalao, this is simplicity itself. The quality of the fish is all important. It needs to be a thick cut steak from a larger cod.

250g/9oz salt cod "steak" (from Spanish and Caribbean shops)
1 large tomato, skinned, deseeded, chopped
1 small, mild onion, finely sliced
2 tablespoons best extra virgin olive oil
Splash of red wine vinegar

Soak cod for two days, changing the water two or three times a day. Its rank smell will gradually disappear. Drain, remove skin and bones, and pull to shreds with your fingers.

Toss in a bowl with onion and tomato, oil and vinegar, and leave for several hours before serving - with tasty, good bread.