Bacalao Esqueixada

So common is this dish in Spain, that there are thousands of variations across the country. We based this version on a bacalao esqueixada that we ate in a restaurant on the Avenida Diagonal in Barcelona’s business district — we had deliberately wandered away from the tourist dominated old part of town to dine among the working Barcelonans. It was part of a menú de dia, which started with cod salad. It is light and sharp, made with finely sliced capsicum, sharp little capers an