Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

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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.


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


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 the strips in an earthenware serving bowl, and top with onion, tomato, red pepper and olives. Mix olive oil, vinegar, salt and pepper in a small bowl and pour over the top. Cover and chill for 2 hours.