- 250 gr. desalted cod
- 2 red peppers
- 200 gr. pitted black olives, kalamata type if possible
- To roast the peppers, wrap in foil with a drizzle of olive oil and a pinch of salt, and roast at 190ºC for about half an hour.
- Remove from oven and leave to cool while still wrapped in aluminum foil. Once cool, peel and reserve. Finely chop the olives and mix with a teaspoon of honey.
- Cut the cod into strips.
- In a mold, arrange the salad in layers: first the olives, then the cod and finally the pepper to finish. Drizzle with a dash of olive oil.
Add lettuce to this dish. Or serve with a traditional Catalan Romesco sauce.