Esqueixà de Bacallà

First cut the onion into julienne strips and blanch it (this is because we like it better this way, you can put it cut without more) to do this put to boil a little water in a saucepan, when it boils throw the onion and when it boils again we count 3 minutes and drain it and cool it under the tap.

While the onion is cooking, crumble a little more cod in the bowl where you are going to make the salad, wash the tomato and cut it into small pieces and put black olives to taste (I like them pitted and cut into slices).

Finally add the onion and season with EVOO and salt to taste (ignore the quantities). From my point of view, it is ideal for batch cooking because it is much better when it is rested.