Esqueixada
A summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.
What makes it esqueixada
- Salt cod, desalted but raw, torn into shreds.
- Ripe tomato, onion and pepper, also raw.
- Black olives and olive oil.
Where it comes from
The name comes from esqueixar, to tear: the desalted cod is never cooked, only pulled apart by hand into fine flakes. It's a summer dish, eaten cold, and one of many ways Catalonia uses the salt cod that was once cheap food for Lent.
Bars in Barcelona keep it on the counter through the hot months, sometimes with white beans beside it.
How it varies
- Empedrat
- The same cod and vegetables with white beans, made into a heartier salad.
Be the first here
Start your own esqueixadaNo one here has made esqueixada yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.No one here has made it yet
BasqueTortilla de bacalaoA soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.No one here has made it yet
BasqueTortilla de bacalaoA soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.No one here has made it yet