Salt Cod Esqueixada with Salmorejo Recipe - Great British Chefs

Ingredients

• 750g of ripe tomatoes
• 1 shallot, peeled
• 5 piquillo peppers
• 1 garlic clove, peeled
• 150g of cucumber, peeled
• 1 medium egg, hard-boiled and peeled
• 75g of bread, crusts removed
• 50ml of arbequina olive oil
• 15ml of sherry vinegar
• salt
• freshly ground black pepper
• 150ml of olive oil
• 60ml of sherry vinegar
• 1/2 garlic clove, finely chopped
• 1 bay leaf
• 400g of salt cod fillet
• 1 tbsp of red onion, finely diced
• 1 piparras pepper, finely sliced (also known as guindillas)
• 1/2 tbsp of red pepper, finely diced
• 1/2 tbsp of Padrón peppers, finely diced
• 2 tbsp of pitted Kalamata olives, quartered lengthways
• 1 large orange
• 1 handful of frisée lettuce
• 1 tbsp of fresh parsley, chopped