Ingredients with Measurements:
- 2 large tomatoes, diced
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup black olives, pitted and sliced
- 1/4 cup capers
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 pound salt cod, soaked and flaked
Special equipment needed:
- Large bowl
- Colander
- Mixing spoon
Step-by-step instructions:
1. Soak the salt cod in water for 24 hours, changing the water every 8 hours.
2. Drain the cod and flake it into small pieces.
3. In a large bowl, mix together the diced tomatoes, thinly sliced red onion, thinly sliced green and red bell peppers, sliced black olives, and capers.
4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and black pepper.
5. Pour the dressing over the vegetables and toss to combine.
6. Add the flaked salt cod to the bowl and toss gently to combine.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
8. Before serving, sprinkle the chopped parsley and cilantro over the top of the esqueixada.
- Time:
Preparation time: 30 minutes
- Soaking time: 24 hours
- Refrigeration time: 1 hour
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 14g
- Carbohydrates: 10g
- Protein: 11g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- You can use any type of vinegar instead of red wine vinegar.
- If you don't have black olives, you can use green olives or omit them altogether.
Variations:
- Add diced avocado to the esqueixada for a creamy texture.
- Use chopped fresh mint instead of cilantro for a different flavor profile.
- Add diced cucumber for extra crunch.
Tips and tricks:
- Be sure to soak the salt cod for at least 24 hours to remove excess salt.
- You can make the esqueixada a day ahead of time and refrigerate it overnight for even more flavor.
- Serve the esqueixada with crusty bread to soak up the dressing.
Storage instructions:
- Store leftover esqueixada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Esqueixada is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the esqueixada in a large bowl or on individual plates.
- Garnish with extra parsley and cilantro for a pop of color.
Garnishes:
- Chopped parsley and cilantro
Pairings:
- Serve with crusty bread and a glass of white wine.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the esqueixada is too salty, rinse the salt cod under cold water before flaking it.
Food safety advice:
- Be sure to soak the salt cod for at least 24 hours to remove excess salt and prevent foodborne illness.
Food history:
- Esqueixada is a traditional Catalan dish that originated in the coastal regions of Spain.
Flavor profiles:
- Tangy, salty, and fresh
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or fish.
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Region: Catalan