Mediterranean > Spanish > Tapas

Esqueixada with Roasted Red Peppers Recipe

Ingredients with Measurements:
- 2 large red peppers
- 1 small red onion, thinly sliced
- 2 ripe tomatoes, diced
- 1 small cucumber, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound salt cod, soaked overnight and flaked into small pieces

Special equipment needed:
- Oven
- Baking sheet
- Large mixing bowl

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red peppers in half and remove the seeds and stems.
3. Place the red peppers on a baking sheet and roast in the oven for 20-25 minutes, until the skin is charred and blistered.
4. Remove the red peppers from the oven and let them cool for a few minutes.
5. Peel off the skin and slice the red peppers into thin strips.
6. In a large mixing bowl, combine the sliced red peppers, red onion, diced tomatoes, diced cucumber, chopped parsley, and chopped cilantro.
7. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
8. Pour the dressing over the vegetables and toss to combine.
9. Add the flaked salt cod to the bowl and gently mix to combine.
10. Serve immediately or chill in the refrigerator for up to 2 hours before serving.


- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 219
- Fat: 14g
- Carbohydrates: 10g
- Protein: 14g
- Fiber: 2g
- Sodium: 764mg

Substitutions for ingredients:
- Red peppers can be substituted with roasted yellow or orange peppers.
- Salt cod can be substituted with cooked shrimp or canned tuna.

Variations:
- Add sliced avocado to the esqueixada for a creamy texture.
- Use chopped fresh mint instead of cilantro for a different flavor profile.
- Add sliced olives or capers for a briny flavor.

Tips and tricks:
- Soak the salt cod overnight to remove excess salt and soften the fish.
- Use a sharp knife to remove the skin from the roasted red peppers.
- 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 2 days.

Reheating instructions:
- Esqueixada is best served cold, but if you prefer it warm, you can heat it in a skillet over medium heat for a few minutes.

Presentation ideas:
- Serve the esqueixada in a large bowl or on individual plates.
- Garnish with extra chopped parsley or cilantro.

Garnishes:
- Chopped parsley or cilantro

Pairings:
- Serve with a crisp white wine or a light beer.

Suggested side dishes:
- Crusty bread
- Grilled vegetables
- Rice or quinoa

Troubleshooting advice:
- If the salt cod is too salty, soak it in water for an additional hour before flaking it into small pieces.

Food safety advice:
- Make sure to soak the salt cod overnight to remove excess salt and prevent foodborne illness.

Food history:
- Esqueixada is a traditional Catalan dish that originated in the coastal regions of Spain. It is typically made with salt cod, tomatoes, onions, and peppers.

Flavor profiles:
- The esqueixada has a fresh and tangy flavor from the tomatoes and red wine vinegar, with a salty and savory taste from the salt cod.

Serving suggestions:
- Serve the esqueixada as a light lunch or dinner, or as a side dish for a larger meal.

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Region: Catalan

Taste: Tangy, Savory, Spicy, Salty, Smoky