2 firm, red tomatoes
1 thin green pepper
1 small, young, white onion or 1 spring onion
Half a lemon
5 tbsp olive oil
5 tsp sherry vinegar
1 tsp honey or sugar
7 oz salt cod,soaked overnight
2/3 cup olive oil
PIPIRRANA: Peel the avocados, chop the flesh very finely and sprinkle with lemon juice. Wash the pepper. Blanch, peel and seed the tomatoes. Peel the onion or spring onion and chop all the vegetables together, including the chives. Mix in a bowl with the avocado, and dress.
DRESSING: Dissolve the sugar or the honey, salt and pepper in the vinegar and beat into the oil.
COD: Dry the cod and place in a pan, covered with oil, over a very low heat. Cook very slowly, without allowing to boil. After half an hour, raise the heat and when the oil is just starting to boil, remove from the heat and leave to cool. Break the cod into flakes and serve with the avocado pipirrana.
Recipe courtesy of Spain GourmeTour magazine.