Entree: Spain – Catalonia – Esqueixada (Catalan shredded salted cod salad with tomatoes, onions and olives dressed in olive oil and vinegar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) salted cod (bacalao), desalted by soaking and drained
- 3 medium ripe tomatoes, coarsely chopped (about 2 1/2 cups (400 g))
- 1 medium red onion, thinly sliced (about 1 cup (150 g))
- 1 roasted red bell pepper, sliced (about 4 oz (115 g)) or 1/2 cup (120 ml) jarred roasted peppers, drained
- 1/2 cup (75 g) pitted black olives, halved
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar
- 1 small garlic clove, minced
- 1/4 tsp (1.5 g) smoked paprika (optional)
- 1 tsp (5 g) coarse sea salt, plus more if needed after tasting
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley or cilantro, additional for garnish
- Optional: 2 small boiled potatoes, sliced, to serve (about 8 oz (225 g))

Show original ingredient measurements

- 12 oz (340 g) salted cod (bacalao), desalted by soaking and drained
- 3 medium ripe tomatoes, coarsely chopped (about 2 1/2 cups / 400 g)
- 1 medium red onion, thinly sliced (about 1 cup / 150 g)
- 1 roasted red bell pepper, sliced (about 4 oz / 115 g) or 1/2 cup jarred roasted peppers, drained
- 1/2 cup (75 g) pitted black olives, halved
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar
- 1 small garlic clove, minced
- 1/4 tsp (1.5 g) smoked paprika (optional)
- 1 tsp (5 g) coarse sea salt, plus more if needed after tasting
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley or cilantro, additional for garnish
- Optional: 2 small boiled potatoes, sliced, to serve (about 8 oz / 225 g)

Instructions

1. Desalt the cod: Rinse salted cod and soak under refrigeration in cold water for 24–36 hours, changing water 2–3 times until excess salt is gone. Drain and pat dry.
2. Shred the cod: Using two forks, pull the drained cod into bite-sized shreds (esqueixar means to tear/shred). Place shredded cod in a large bowl.
3. Combine produce: Add chopped tomatoes, sliced red onion, roasted red pepper slices and halved olives to the bowl with the cod.
4. Make the dressing: Whisk together extra-virgin olive oil, sherry vinegar, minced garlic, smoked paprika (if using), salt and pepper. Taste and adjust acidity or salt as needed.
5. Dress and rest: Pour the dressing over the cod and vegetables and gently toss to combine. Let the mixture rest at room temperature for 20–30 minutes to allow flavors to meld; if using potatoes, fold them in just before serving so they don’t break down.
6. Finish and serve: Stir in chopped parsley, adjust seasoning and transfer to a serving platter. Serve the esqueixada at room temperature with crusty bread or boiled potatoes alongside as a rustic Catalan entree.