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Esqueixada
Esqueixada: Catalan shredded salt cod salad with tomato, peppers, onion and olives
Esqueixada, from esqueixar, to tear, is the summer starter of Barcelona's old taverns: salt cod that has been soaked, shredded by hand and dressed with tomato, peppers, onion and black olives. Traditionally the cod is never cooked, only desalted, so it stays translucent and firm; raw cured fish is not for pregnant women, young children or anyone with a weakened immune system. The safer version, given in the steps, poaches the cod gently first, and this is the one to choose whenever in doubt. Chef's tip: tear the cod with your fingers along its natural flakes; a knife makes it mushy and you lose the pleasing chew.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (2)
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Method
0/5 doneStep 1: Soak 12 ½ oz salt cod in plenty of cold water in the fridge for 36–48 hours, changing the water 3 times a day, until a small piece tastes pleasantly salty but not harsh.
0 minStep 2: Safer version (recommended): bring a pan of water to a bare simmer, add the cod, turn off the heat and leave for 5 minutes, until the flesh turns white and opaque and flakes easily. Drain and cool. For the traditional raw version, skip this step; remember it is not for pregnant women, young children or anyone with a weakened immune system.
5 minStep 3: Remove the skin and any bones, then tear the cod into thin shreds along the grain with your fingers. Squeeze the shreds in a clean cloth to remove excess water.
Step 4: Mix 3 ripe tomatoes, 1 red pepper, 1 green pepper and 1 mild onion in a bowl. Add the cod and 2 ⅞ oz black olives.
Step 5: Whisk ¼ cup extra virgin olive oil and 1 tbsp white wine vinegar, pour over and toss. Chill, covered, for 30 minutes. A common mistake is salting the salad: taste first, the cod usually brings enough. Serve cold within a day.
30 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does esqueixada take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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