Bacalao Esqueixada

Salad of Shredded Salt Cod with Olives, Parsley, Tomato and Citrus

Preparation info
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Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

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