Sort ingredients
willa
QR Code
Listen
Pdf
To make the salted hake, lay the fish in a dish or tray large enough to hold the fillets side by side without overlapping.
Sprinkle evenly with the salt, turn to coat on all sides, then cover with clingfilm and refrigerate for 30 minutes.
Wash the salt off the fish, pat dry on kitchen paper and return to the fridge to chill and firm up for at least two hours, and ideally overnight.
Bring a large pan of salted water to a gentle simmer, then drop in the salted hake fillets, making sure they are submerged.
Take the pan off the heat and leave the fish to poach in the residual heat for six to eight minutes, until the hake turns opaque and flakes easily.
Transfer the fish to a plate and leave to cool at room temperature.
Gently flake the hake into a large bowl and add the tomato pulp, olive oil, vinegar, parsley and a small pinch of salt.
Fold gently, taking care not to break up the natural flakes of the fish, then taste and, if need be, adjust with more vinegar and a little salt to taste.
Spoon the salad into four shallow bowls, garnish with the olives, capers and sliced onion, finish with a little extra-virgin olive oil and serve.