Esqueixada de Bacallà

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Tip van de kok: For optimal desalting, place the bowl in the refrigerator to keep the water cold, especially in warmer climates.

2. 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.

   Ongeveer 8 uur

   Tip van de kok: 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. 3

   Once desalted, thoroughly drain the salt cod and pat it completely dry with paper towels to remove any residual moisture.

   Ongeveer 3 min

   Tip van de kok: Drying the cod well is crucial for its texture and to prevent the salad from becoming watery.

4. 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.

   Ongeveer 5 min

   Tip van de kok: Using your fingers allows you to feel for any hidden bones or tough spots, ensuring a pleasant eating experience.

5. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure all vegetables are cut into similar-sized pieces for a balanced texture in every bite.

6. 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.

   Ongeveer 1 min

   Tip van de kok: Taste the dressing and adjust the seasoning as needed. A good vinaigrette should be bright and balanced.

7. 7

   Pour the prepared dressing over the salad ingredients in the large mixing bowl and gently toss to ensure all components are evenly coated.

   Ongeveer 2 min

   Tip van de kok: Use a light hand when tossing to avoid breaking up the delicate cod flakes too much.

8. 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.

   Ongeveer 30 min

   Tip van de kok: Chilling the salad is essential for this dish, as it enhances the refreshing quality and allows the ingredients to harmonize.

9. 9

   Just before serving, sprinkle generously with fresh chopped parsley for a burst of color and herbaceous aroma.

   Ongeveer 1 min

   Tip van de kok: Fresh parsley adds a vibrant, clean finish that complements the other flavors beautifully.