The esqueixada de bacalao is a traditional Catalan salad that combines desalinated cod, tomato, onion, and olives in a simple and flavorful preparation.
It is prepared with fresh ingredients and in just a few steps, allowing the flavors to blend and enhance if left to rest for a few hours.
This recipe is ideal as an appetizer or a light main dish, perfect for enjoying at any time of the year.
Esqueixada de bacalao
Ingredients
200 grams of Desalinated cod
300 grams of Tomato
30 milliliters of Olive oil
1 Onion
50 grams of Black olives
1 pinch of Pepper
Preparation
Step 1 : Start by cutting the tomato into small cubes and placing them in a bowl.
Step 2 : Next, season the tomato with ground black pepper and add a splash of extra virgin olive oil, gently mixing so the flavors meld well.
Step 3 : Finely julienne the white onion and set aside.
Step 4 : Add the previously shredded desalinated cod to the bowl along with the onion and tomato.
Step 5 : Gently stir to ensure all ingredients are well combined and the dressing is evenly distributed.
Step 6 : Then, divide the mixture into two plates.
Step 7 : On each plate, evenly distribute the black olives.
Step 8 : Finally, cover the plates and refrigerate, letting them rest for at least two hours so the flavors settle and the dish is ready to serve with calm and enjoyment.
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