Esqueixada

Name: Esqueixada
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1½ tablespoons red wine vinegar; 4 tablespoons extra virgin olive oil; ½ garlic clove; a handful of small black or green olives (such as arbequina or niçoise); a handful of small black or green olives (such as arbequina or niçoise); a handful of small black or green olives (such as arbequina or niçoise); a handful of small black or green olives (such as arbequina or niçoise); ½ small red onion, sliced waferthin; 1 large bunch fresh flat-leaf parsley, roughly chopped; 15 cherry tomatoes, halved; 1 red pepper, halved, deseeded and thinly sliced; 1 green pepper, halved, deseeded and thinly sliced; 300 g thick fillet salt cod (dry weight), washed and soaked in cold water in the fridge for 48 hours, changing the water 4 times

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is a classic Spanish salt cod salad from the Catalan region and it is often served as tapas. The essential part of this recipe is to shred the cod as Esqueixada comes from the Spanish verb esqueixar, meaning to shred.

Ingredients

300 g thick fillet salt cod (dry weight), washed and soaked in cold water in the fridge for 48 hours, changing the water 4 times
1 green pepper, halved, deseeded and thinly sliced

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Drain the salt cod and remove any skin or bones. Shred the cod between your fingers into soft, fibrous flakes. Transfer to a mixing bowl and add the peppers, tomatoes, half the parsley and the onion.

For the dressing, crush the garlic with ½ teaspoon of salt to a paste, using a pestle and mor