Esqueixada de bacalao. Esqueixada de bacalao.

Esqueixada de Bacallà


Recipe name
Esqueixada de Bacallà
Spring, Summer

Flaked salt cod salad is one of the best-known salads in the whole of Catalonia, and is also made in the Region of Valencia. The secret of success is to use first rate ingredients. Good, top-quality cod; mild, preferably green onions; Montserrat, plum or cor de bou tomatoes ripened on the vine; good olives; and good extra virgin olive oil from the Empordà, Garrigues or Siurana regions.

Ingredients for 4 people
1/2 kg cod fillet or flaked cod, 2 Figueres onions (green if possible), 2 ripe tomatoes, black or arbequina olives, extra virgin olive oil

Soak the cod for 24 hours in water to rehydrate it. Then drain and add fresh water to desalt the cod. Regularly test the cod for saltiness. Drain the cod well by squeezing with your hands to eliminate the water it has absorbed. With your fingers, tear it into smaller pieces if it is still on the large side. Peel the onion and slice finely. Clean the tomato and cut into even pieces. Place the cod, onion, tomato and black olives in a soup bowl, and pour over a good trickle of extra virgin olive oil. Allow to stand for a few minutes and serve.