Salted cod salad (esqueixada de bacalao) Recipe

Classic salad of Catalan cuisine that consists of desalted and torn dried and salted cod mixed with tomatoes, onions, olives and red and green bell pepper.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(19 votes) 4.1/5


Pour people
  • For the fish
  • Cod steak(s) 150g : 3 whole
  • Coarse salt : 800 g
  • Rosemary sprig(s) : 1 whole
  • For the garnish(es)
  • Onion(s) : 1 whole
  • Green pepper(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Beef tomato(es) : 3 whole
  • Black olive(s) : 50 g
  • Green olive(s) : 50 g
  • Olive oil : 100 ml
  • Sherry vinegar : 50 ml
  • Pea shoot(s) : 1 bunch


  • 1. FOR THE FISH:

    Chop the rosemary and mix into the salt.
    Take an oven tray big enough to accommodate the fish and sprinkle a thin layer of salt on the bottom. Place the fish on top and cover completely in a thick layer of salt. Bake for 8 minutes and then remove from the oven. Allow to cool slightly and then remove the salt crust and the skin of the cod. Flake the flesh and set aside.


    Peel the onion and cut into a fine dice. Chop the peppers into small cubes. Blanch the tomatoes for one minute, peel and dice them. Chop the olives into small pieces and add to the mix.

    Place the onion, peppers and tomato in a bowl and mix together with the flaked fish.

  • 3. TO SERVE:

    Place on a plate and season to taste with olive oil and vinegar. Top with some pea shoots.

Chef's tip

«Allow the salad to rest for a while to enable the flavours to marry and produce an even more flavourful dish. »

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