LunchMain CourseSalad

Esqueixada de Bacallà

Name: Esqueixada de Bacallà
Prep time: 25 min
Total time: 1 d 25 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 300 g salt cod desalted and shredded; 2 pcs tomato diced; 1 pcs green bell pepper diced; 0.5 pcs yellow onion finely sliced; 50 g black olive pitted and halved; 4 tbsp olive oil; 1 tbsp red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp parsley fresh, chopped

Experience the vibrant flavors of Catalonia with this refreshing Esqueixada de Bacallà. Flaky, desalted salt cod is expertly combined with crisp, fresh vegetables like ripe tomatoes, vibrant green bell peppers, and pungent yellow onions, all brought together by a zesty red wine vinaigrette. This light and bright salad is a perfect starter or a delightful main course for a warm day, offering a harmonious blend of savory, tangy, and fresh notes.

An original recipe by Forkin

Total time: 1 day
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain fish and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gsalt cod, desalted and shredded
2 pcstomato, diced
1 pcsgreen bell pepper, diced
0.5 pcsyellow onion, finely sliced
50 gblack olive, pitted and halved

dressing

4 tbspolive oil
1 tbspred wine vinegar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspparsley, fresh, chopped

Equipment

2× Large mixing bowl · Small mixing bowl · Whisk · Cutting board · Chef's knife · Paper towels

The method

Step by step

1
Begin the desalting process by placing the salt cod in a large bowl and covering it completely with cold water, ensuring the cod is fully submerged.
Cook’s note: For optimal desalting, place the bowl in the refrigerator to keep the water cold, especially in warmer climates.
2
Change the cold water every 6-8 hours for at least 24 hours, or up to 48 hours for thicker pieces of cod, to effectively remove excess salt.
About 8 hr
Cook’s note: To check for proper desalting, tear off a small piece of cod after 24 hours, rinse it, and taste it. It should be pleasantly salty, not overwhelmingly so.
3
Once desalted, thoroughly drain the salt cod and pat it completely dry with paper towels to remove any residual moisture.
About 3 min
Cook’s note: Drying the cod well is crucial for its texture and to prevent the salad from becoming watery.
4
Carefully remove any skin or bones from the desalted cod, then gently shred the cod into small, delicate flakes using your fingers or a fork.
About 5 min
Cook’s note: Using your fingers allows you to feel for any hidden bones or tough spots, ensuring a pleasant eating experience.
5
In a large mixing bowl, combine the prepared shredded salt cod, diced ripe tomatoes, diced green bell pepper, finely sliced yellow onion, and halved black olives.
About 5 min
Cook’s note: Ensure all vegetables are cut into similar-sized pieces for a balanced texture in every bite.
6
In a small separate bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined and emulsified, creating a simple vinaigrette.
About 1 min
Cook’s note: Taste the dressing and adjust the seasoning as needed. A good vinaigrette should be bright and balanced.
7
Pour the prepared dressing over the salad ingredients in the large mixing bowl and gently toss to ensure all components are evenly coated.
About 2 min
Cook’s note: Use a light hand when tossing to avoid breaking up the delicate cod flakes too much.
8
Cover the bowl tightly and refrigerate the esqueixada for at least 30 minutes, allowing the flavors to meld and the salad to chill thoroughly.
About 30 min
Cook’s note: Chilling the salad is essential for this dish, as it enhances the refreshing quality and allows the ingredients to harmonize.
9
Just before serving, sprinkle generously with fresh chopped parsley for a burst of color and herbaceous aroma.
About 1 min
Cook’s note: Fresh parsley adds a vibrant, clean finish that complements the other flavors beautifully.

Keep it good

Cook’s note:

Serve this vibrant Esqueixada de Bacallà as a refreshing appetizer with crusty bread for dipping, or as a light main course alongside a simple green salad. A crisp, dry white wine like a Spanish Albariño or Verdejo would pair beautifully. For a heartier meal, consider adding some boiled potatoes or chickpeas to the salad.

Storage

Store leftover Esqueixada in an airtight container in the refrigerator.

Reheating

This dish is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to take the chill off.