Name: Esqueixada
Prep time: 20 min
Cook time: 10 min
Total time: 1470 min
Ingredients: 1 pound salted cod; 4 ripe tomatoes (diced); 1 medium red onion (thinly sliced); 1 green bell pepper (thinly sliced); 1 red bell pepper (thinly sliced); 1 cup pitted black olives; 2 tablespoons fresh parsley (chopped); 3 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; Salt and pepper (to taste)

Esqueixada

Esqueixada is a traditional Catalan dish from Spain. It is a refreshing salad made with salted cod, tomatoes, onions, olives, and peppers. The word “esqueixada” actually means “shredded” in Catalan, which refers to the way the cod is prepared by being gently pulled apart into small pieces. The dish is typically dressed with olive oil, vinegar, and sometimes garnished with parsley.

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Prep Time 20

Cook Time 10

Desalting Time 1

Total Time 1 30

Course Appetizer

Cuisine Spanish

Servings servings

Calories 520 kcal

Ingredients

1 pound salted cod
4 ripe tomatoes diced
1 medium red onion thinly sliced
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
1 cup pitted black olives
2 tablespoons fresh parsley chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

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Instructions

Start by desalting the cod: Rinse the salted cod under cold water, then place it in a bowl filled with cold water. Let it soak for at least 24 hours, changing the water every 6-8 hours. This process will remove the excess salt.
After desalting, drain the cod and place it in a pot filled with water. Bring the water to a gentle simmer and cook the cod for about 10 minutes until it becomes tender. Remove the cod from the water and let it cool.
Once the cod has cooled, carefully remove the skin and bones. Shred the cod into small, bite-sized pieces. Place it in a large mixing bowl.
Add the diced tomatoes, sliced red onion, green and red bell peppers, and black olives to the bowl with the shredded cod.
In a separate small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
Pour the dressing over the cod mixture and gently toss until everything is well-coated.
Sprinkle the chopped fresh parsley on top as a garnish.
Let the Esqueixada sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 520kcal (26%)Carbohydrates: 12g (4%)Protein: 74g (148%)Fat: 19g (29%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 172mg (57%)Sodium: 8510mg (370%)Potassium: 2130mg (61%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 2527IU (51%)Vitamin C: 88mg (107%)Calcium: 226mg (23%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cod, fish

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Esqueixada