Ingredients For 4 people: 300 g desalted shredded cod 400 g cooked white beans (canned or homemade) 2 ripe but firm tomatoes (pear or salad variety) 1 spring onion or ½ small Figueres onion 1 small green pepper (optional, Italian variety) 50 g arbequina or black olives (to taste) Extra virgin olive oil White wine or apple cider vinegar Salt Black pepper (optional) Required tools: Large mixing bowl, knife, cutting board, colander Preparation time: 20 minutes (if cod is already desalted and beans are cooked) Difficulty: low Steps to follow If using dried beans, soak them overnight (8–12 hours). The next day, drain and cook in a pot with fresh water, a bay leaf (optional), and a pinch of salt (add salt toward the end to prevent tough skins). Cook over medium heat until tender (45 minutes to 1.5 hours, depending on the type of beans). Once cooked, drain and let cool. If using canned beans, rinse well to remove preserving liquid and set aside. Ensure the cod is fully desalted. If needed, shred it further into small pieces by hand. Wash the tomatoes and green pepper (if using). Dice the tomatoes into small cubes. Peel and thinly slice the spring onion or chop the Figueres onion finely. Dice the green pepper, removing seeds and white parts.In a large bowl, combine the drained beans, shredded cod, diced tomatoes, spring onion, and green pepper. Add the olives. Drizzle generously with extra virgin olive oil. Add a splash of vinegar to taste. Season with a pinch of salt (careful, as the cod may retain some saltiness) and black pepper if desired. Gently mix to combine flavours without crushing the ingredients. Cover the bowl and refrigerate the empedrat for at least 30 minutes before serving. This will let the flavours meld and keep it fresh. Presentation and recommended dressings Serve empedrat chilled, either from the bowl or on individual plates. It’s versatile as an appetizer, light main dish, or side. It’s complete on its own, but toasted country bread or toasted baguette make great accompaniments for soaking up the dressing. Some add quartered hard-boiled eggs on top. Other related recipes Cod esqueixada Xató Catalan salad Escalivada