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Priest Lake
Medford

Salt Cod Salad (Esqueixada de bacalao)

Close up of Salt Cod Salad (Esqueixada de bacalao)

Woman eating the Salt Cod Salad

Geographic Location: Barcelona Spain.

Editor’s note: salt cod doesn’t sound appetizing and if you’ve ever seen the thin, dried cod, it doens’t look appealing. But don’t be fooled. Prepared properly, salt cod is one of the great foods of the world (it must be, it’s been around for thousands of years) and it’s neither fishy nor overly salty. You’ll love it.

Esqueixada de bacalao recipe courtesy Chef Juame Brichs (see our profile of this chef and a review of his extraordinary cooking class.)

Salt Cod Salad

Serves 4

2 ripe tomatoes
14 ounces (400 grams) salt cod (the thick part of the fillet without bones)
1 onion
Green and black olives
Olive oil and vinegar to taste

To prepare

  1. Desalt in cold water (for best results, do this three days ahead: place cod in container of cold water and refrigerate for 36 hours, changing water at least once per day.)
  2. Shred cod.
  3. Cut onion into bite-sized pieces.
  4. Grate tomato (use a cheese grater with holes; discard skins)
  5. Mix all ingredients together.
  6. Place on plate and season to taste with olive oil and vinegar.
  7. Serve with bread or bread with tomato (pan con tomate).

Allowing the Salt Cod Salad to rest for a while enables the flavors to marry and produces an even more flavorful dish.

 

 

Chef shredding salt cod

Hand shredding the salt cod is best.

Using a cheese grater for tomato

Using a cheese grater for the tomato makes a soft texture that blends with all the other flavors.

Mixture of olives in Salt Code Salad

Olives add a salty-briny contrast to the sweet-salty cod and sugary tomatoes.

Tomato on toasted bread drizzled with olive oil

Serve on tomato bread (tomato “smushed” onto toasted bread that’s been drizzled with olive oil.)

 

 

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.