Salads
Esqueixada
Catalan summer salad of raw salt cod torn by hand, with tomato, onion, pepper and black olives.
- 20 min20 prep · 0 cook
- EasyDifficulty
- 260 kcalper serving
Ingredients
4 servings
- Desalted salt cod300 g
- Ripe tomatoes3
- Spring onion1
- Green pepper1
- Red pepper½
- Black olives80 g
- Sherry vinegar1 tbsp
- Olive oil5 tbsp
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Steps
- 1
Remove any skin and bones from the cod and tear it into thin strips with your fingers.
- 2
Squeeze the cod in a clean cloth to remove the water.
- 3
Dice the tomatoes and finely chop the onion and peppers.
- 4
Mix everything with the olives, oil and vinegar. No salt is usually needed.
- 5
Leave it in the fridge for a while so the cod soaks up the dressing.
Tips and questions
- How do I desalt the cod?
- Soak it in plenty of cold water in the fridge for 24 to 48 hours, changing the water every 8 hours. Or buy it already desalted.
- Is it safe to eat raw cod?
- Salt cod has been cured, so it is traditionally eaten raw. For extra safety, freeze it for 5 days at −20 °C before using it.
- How long does it keep?
- About 1 day in the fridge. After that the tomato releases too much water and the cod goes soft.
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