Esqueixada is a salad of Spanish tradition, and has been customized by many chefs, Ferran Adrià to Mauro Uliassi …
I also wished customize this recipe, which is definitely more suited to the summer due to its freshness, but still tasty even now.

Ingredients for 4 persons

500 g desalted cod
2 red tomatoes firm
½ red onion
60 g black olives, pitted and chopped
2 yellow potatoes
basil
Extra virgin olive oil
Wine vinegar
Salt and pepper

Boil the potatoes, then peel them. Peel the tomatoes, after being blanched for 15 seconds and cooled in ice water, remove seeds and cut them in filangè.
Slice the onion and let it soak in a little _of vinegar for 10 minutes.
Cut the cod and potatoes in cubes regolari. Comporre the dish forming morsels ordered composed all the ingredients. Season with salt, pepper and olive oil. Complete with a pesto of basil and oil only. To appreciate the harmony of this dish is recommended eat at the same time a small part of all the ingredients.