Recipe

Catalan Esqueixada with a Twist

Mediterranean Delight: Refreshing Catalan Esqueixada Salad

4.3 out of 5

Catalan Esqueixada is a traditional dish from the vibrant Catalan cuisine. This recipe puts a twist on the classic by adding a burst of Mediterranean flavors. It is a refreshing salad that showcases the essence of Catalan cuisine.

Salad› Esqueixada

European cuisine› Mediterranean cuisine› Spanish cuisine› Catalan cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low-carb

Allergens

Fish (cod)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

1 pound (450g) salted cod 1 pound (450g) salted cod
4 ripe tomatoes, sliced 4 ripe tomatoes, sliced
1 roasted red pepper, sliced 1 roasted red pepper, sliced
1 small red onion, thinly sliced 1 small red onion, thinly sliced
1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
2 tablespoons capers 2 tablespoons capers
1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
1/4 cup (30g) black olives, pitted and halved 1/4 cup (30g) black olives, pitted and halved
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat: 15g (2g saturated)
Carbohydrates: 10g (5g sugars)
Protein: 20g
Fiber: 3g
Salt: 2g

Preparation

1.
Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2.
Drain the cod and place it in a pot with fresh water. Bring to a boil and simmer for 10 minutes.
3.
Remove the cod from the pot and let it cool. Once cooled, tear the cod into thin strips.
4.
In a large bowl, combine the torn cod, sliced tomatoes, roasted red pepper, red onion, capers, parsley, basil, and mint.
5.
In a separate small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper.
6.
Pour the dressing over the salad and gently toss to combine.
7.
Garnish with black olives.
8.
Let the salad marinate in the refrigerator for at least 1 hour before serving.
9.
Serve chilled and enjoy!

Treat your ingredients with care...

Salted cod — Soaking the cod for 24 hours and changing the water regularly is crucial to remove excess salt and achieve the desired flavor. Be sure to tear the cod into thin strips for the authentic Esqueixada texture.

Tips & Tricks

For a twist, you can add diced avocado or grilled artichoke hearts to the salad.
Serve the Esqueixada with crusty bread to soak up the delicious dressing.
If you can't find salted cod, you can substitute it with fresh cod or another firm white fish.
Adjust the amount of vinegar and olive oil according to your taste preferences.
Make sure to let the salad marinate for at least an hour to allow the flavors to meld together.

Serving advice

Serve the Catalan Esqueixada as a refreshing appetizer or a light main course. It pairs well with a glass of crisp white wine.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the ingredients to shine through. Garnish with fresh herbs and black olives for an appealing presentation.