I love this recipes, specially for the Holy Week!

ESQUEIXADA (SHREDDED SALT COD SALAD)
Source: Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews
Serves 4 as the first course or a salad dish.

1 LB salt cod desalted (put the salt cod covered with water in the refrigerator for 24 hors, changing the water at least twice. You can add 1/2 cup of milk to the last change of water. Then, when ready to begin preparations, carefully drain of all residue of liquid), skinned, boned and finely shredded with your fingers. You can use salt cod fillets, which are boneless and delicious, and which I definitely prefer, but purist will frown on this alternative;

1 onion, sliced paper thin and separated in rings
1/2 green bell pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
2 tomatoes, seeded and chopped
Extra Virgin Olive oil to taste
Balsamic Vinegar to taste
Ground pepper to taste
Pre-pitted Black or green olives

Combine the salt cod , onion, peppers and tomatoes in a salad bowl and mix well. Dress with the oil and vinegar, then marinade for at least 24 hours or more, covered in a crystal bowl in the refrigerator. Then, you can add ground pepper to taste, and if necessary, a pinch of salt. Garnish with the olives and serve.

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ESQUEIXADA
Source: Dianne Seed's in her book Mediterranean Dishes, gives a similar version.

1lb salt cod
1 onion thinly sliced
3 TBSP olive oil
1 TBSP sherry vinegar
freshly ground black pepper
3 large red tomatoes
2 green sweet peppers, de-seeded
12 pitted black olives

Soak the salt cod in cold water for 3 days, changing the water daily. Remove skin and bones, Dry the fish to remove any water and tear to shred with your fingers. Add the sliced onion to the shredded fish. Mix the oil and vinegar and pour over the fish and onion. Grind a little black pepper over and leave to cure for 3 hours. Chop the tomatoes. Cut the peppers into matchsticks, blanch in boiling water and cool. When ready to serve, stir the tomatoes and peppers into the fish and garnish with black olives.

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GAZPACHO
Source: Doña Francisca Torres de Batista, my beloved mother. This is the recipe, as it was prepared by my mother, with a few variations introduced by me. I am sure that you will see the similarities with the Esqueixada.

12 Export Soda Crackers
3 large very red tomatoes
1 1/2 lbs. salt cod fillets
1 LB potatoes, peeled, boiled and cubed as for potato salad
4 hard boiled eggs
1 TBSP cocktail capers in brine, drained
1 white onion in slices
1 red sweet pepper chopped
1 green sweet pepper chopped
1 cup olive oil
1/2 cup balsamic vinegar (mami used white cider vinegar); 1/2 cup pimento stuffed olives chopped
2 garlic cloves chopped
1/2 cup cilantrillo (Chinese parsley) chopped
Salt and pepper to taste
1 TBSP honey
1/2 cup slivered almonds
1 cup petit pois Le Seur

Soak the salt cod in water for 24 hours, frequently changing the water.

Drain and shred with your fingers. In a clay escudilla or a big crystal bowl, begin by putting the soda crackers in the bottom.

Then, mix in the order given all the solid ingredients and place them over the soda crackers.

Mix the vinegar, oil and seasonings. Mix the marinade and moisten the salad without moving or mixing it. Cover and refrigerate for at least 24 hours.

To serve: Serve from the bottom, up. Can be used as a salad, first course or appetizer. A good idea if you want to serve it as a light salad, accompany it with boiled root vegetables and avocados. IT IS DELICIOUS.