Thursday, January 26, 2012

Cod Salad (Esqueixada de bacallá)

La "esqueixada" is a Catalan salad of tomatoes, red onion, peppers, and the star ingredient: dried salted cod which has been desalted and rehydrated. The word "esqueixar" means to tear, and "bacallá" is cod. After the cod is desalted and rehydrated, tear the cod in pieces with your hands. This salad always reminds me of my aunt, Lolita, and my cousin, Alex, who one time made it with lox (salmon) instead of cod. Both of them got really excited when cooking and they produced great dishes from their hearts. This is a very refreshing dish.


11 oz. desalted cod fish
4 medium tomatoes or 6 roma tomatoes
1 medium red onion cut very thin
3/4 green pepper cut in julienne
Kalamata olives

sherry or wine vinegar
good extra virgin olive oil (always have a good extra virgin olive oil for raw dishes, like salads)
Maldon salt (sea salt)

Mix all the ingredients. Then add the vinegar, olive oil and salt, and toss it.

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