Salted Cod Carpaccio/Carpaccio de Bacalhau
Raw salted cod salad goes under numerous names and variations in traditional Portuguese cooking. A constant is top quality olive oil which is essential to pretty much any cod dish. This recipe for carpaccio is stripped down to bare essentials and uses thinly cut slices of cod rather than the traditional hand shredded.
1 Tranche of salted cod (soaked in water for 48 hours)
2 tbsp olive oil
Red and Green peppers
1. With a sharp knife, remove skin and bones from the cod while keeping the meat intact.
2. Slice the cod as thinly as possible across the grain (a good carving knife is good for the job) and spread on a plate.
3. Thinly slice red and green peppers and lay on top of cod.
4. Drizzle with olive oil.