1 whole piece of salt cod, boneless and skinless,
shredded and soaked.
1 medium onion, half-moon sliced
1 ripe tomato, medium, peeled and deseeded.
4 garlic cloves, whole.
1 bay leaf
1 chilli pepper
1 very thin slice of fried broa bread
1 glass of CORETO white wine
1 dl of olive oil
50 g/1.7 oz. olives, pitted and finely chopped
250 g/8.8 oz of assorted lettuces (washed and prepared)
Salt, pepper and salt flower
Gently fry the onion, tomato, garlic, bay leaf, chilli and olive oil over a low heat. When almost cooked, refresh with white wine and leave to simmer for another three minutes. Season with salt and pepper, cook for another minute and put to one side.
Use large plates, setting the salad in the center of each plate in a half-moon shape surrounded by slices of salted cod before pouring the sofrito over. Sprinkle with the chopped olives and any remaining sofrito. Powder with flower salt and garnish with slices of fried broa. * Portuguese corn/rye bread (usually the former) leavened with yeast.
Complemented with DFJ Tinta Roriz & Merlot