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Esqueixada — Catalan desalted cod, tomato and olive salad
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Source: https://recipheon.com/en/recipes/snacks/esqueixada-catalan-desalted-cod-tomato-and-olive-salad
About this recipe
Esqueixada is a Catalan salad of desalted cod torn into fibers, juicy tomatoes, bell pepper, scallions and black olives. Its character comes from simple ingredients served cold: delicate pieces of fish, crisp vegetables and olive oil mixed with the tomato juices. This version uses already desalted cod intended for direct consumption without cooking. Preparation is therefore a matter of draining the fish thoroughly, cutting the vegetables and briefly chilling everything together. A little wine vinegar brightens the flavor, while the olives and cod provide enough saltiness without added salt. It makes four portions of a fresh, flavorful starter.
Ingredients
Fish and vegetables
400 g already desalted, rehydrated Atlantic cod without skin or bones, drained weight; a chilled product explicitly labeled ready to eat cold without cooking
500 g ripe tomatoes, weighed without stems, with all their juices
150 g red bell pepper, weighed after removing the seed core and stem
80 g scallions, trimmed white and pale green parts
80 g black olives without pits, weighed after draining off the brine
Simple dressing
50 g extra virgin olive oil
10 g red wine vinegar
0.5 g ground black pepper
Steps
Wash and dry the tomatoes, bell pepper and scallions. Cut the tomatoes into pieces about 1.5–2 cm across, keeping all the juices that run out. Finely dice the bell pepper and cut the scallions into thin half-rounds. Drain the olives. Transfer the vegetables and all the tomato juices to a wide bowl.
Use chilled cod whose packaging explicitly permits eating it without cooking; the word desalted alone does not indicate that use. Drain off the packing liquid and gently pat the surface of the fish dry. With clean fingers, make sure no stray bones remain, removing any you find, then tear the cod along its grain into irregular strips about 2–4 cm long. Weigh out 400 g fish prepared this way. Do not mash it into a fine paste.
AI-generated Add the cod and drained olives to the vegetables with all their juices. Mix the olive oil, wine vinegar and pepper in a small bowl, pour all of it into the salad and gently fold up from the bottom. Keep distinct pieces of fish and vegetables. Do not add salt: the cod and olives already provide saltiness. All the tomato juices and all the dressing stay in the bowl.
Cover the bowl and refrigerate for 30 minutes to let the flavors come together. Before serving, gently mix again, gathering the olive oil and tomato juices from the bottom. Divide among four plates with all the liquid and serve chilled. Keep the fish refrigerated until assembling the salad and follow the storage conditions on its packaging.
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