5 Must-Try Secrets for Authentic Esqueixada Recipe
Esqueixada is one of the most iconic dishes in traditional Catalan cuisine. Its name comes from the Catalan verb "esqueixar," which means "to shred" — a direct reference to the way the salted cod is hand-pulled into flakes. The dish itself is a refreshing cold salad made of shredded salt cod, tomatoes, onions, and olives, and drizzled generously with extra-virgin olive oil.Ideal for the warmer months, esqueixada is especially popular during the spring and summer seasons, though it also finds a place on Easter tables in many Catalan homes. It’s light, protein-rich, and low in calories, making it a smart choice for anyone seeking a healthy Mediterranean recipe that doesn’t compromise on flavor.
Ingredients
- 250 g Salted cod (desalted and shredded)
- 2 Large ripe tomatoes
- 1 Medium red onion
- A handful of black olives
- Extra virgin olive oil
- Optional: red bell pepper, hard-boiled egg
Instructions
- Desalt the cod: Soak in cold water for 24 hours, changing the water twice. Then drain, dry, and shred the cod into flakes using your hands.
- Chop the vegetables: Dice the tomatoes, thinly slice the onion, and chop any optional ingredients like bell pepper.
- Combine: In a large bowl, mix the shredded cod with the tomatoes, onions, and olives.
- Dress generously: Pour a good amount of high-quality extra virgin olive oil over the salad. Stir gently to combine.
- Chill and serve: Refrigerate for at least 30 minutes before serving. It tastes better slightly chilled as the flavors meld.