Description
Explore this delightful Esqueixada recipe today!
Ingredients
Scale
- 8 ounces salted cod, soaked in water for 24 hours, changing the water several times
- 2 medium ripe tomatoes, diced
- 1 small red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- After soaking the salted cod, drain and rinse it well. Place it in a pot of fresh water and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the fish is cooked through. Remove from heat and let cool.
- Once cooled, flake the cod into bite-sized pieces, removing any skin or bones.
- In a large bowl, combine the diced tomatoes, sliced red onion, and black olives.
- Add the flaked cod to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, smoked paprika, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine all ingredients.
- Let the salad sit for at least 30 minutes at room temperature to allow the flavors to meld.
- Garnish with chopped fresh parsley before serving.
Notes
- For added crunch, consider adding diced cucumbers or bell peppers to the salad.
- If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
- Prep Time: 24 hours (soaking time)
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Catalan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: varies based on cod
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: varies based on cod
Keywords: Catalan-Style Salted Cod Salad, Esqueixada, salted cod, tomato salad, olive salad