Esqueixada

Name: Esqueixada
Yield: Feeds four
Ingredients: 10 small black olives; 1 red pepper (capsicum), cut into thin strips; 1 ripe tomato, finely diced; 1 small onion, finely chopped; sea salt and freshly ground black pepper; 2 tbsp red wine vinegar; 4 tbsp fruity olive oil; 350 g (12 oz) salt cod fillet

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

An unusual but very refreshing little Catalan salad (pronounced eskasharda) of salt cod topped with tomato, onion, olives and olive oil, that deserves to be served with a great Spanish sherry. Serve as an entrée or tapa, and pile high on grilled bread.

Ingredients

350 g (12 oz) salt cod fillet
1 small onion, finely chopped

Fish course
Starter
Lunch
Pescatarian
Gluten-free

Method

Soak the salt cod in a big pot of cold water for 36 hours, changing the water 4 times during that time to freshen it. Soak onion in a little salted water for an hour or two.

Drain salt cod and onion, and gently squeeze dry. Separate flesh from bones and skin. Tear off thin strips of cod with your fingers (the traditional method), or carve paper-thin slices with a knife.

Layer th