Esqueixada, A Cod Fish Summer Salad
Esqueixada is a summery salad made with cod fish, typically from the Catalonian region of Spain. It is pronounced eskeishada and means something like into little pieces in Catalan.
The cod fish used in esqueixadas is they type that is salted and dehydrated. This means that it needs to be both desalted and rehydrated by soaking the cod fish in water for about 24 hours, and remembering to change the water 3 or 4 times within that period. If not (and I know from my own experience), the salad may accidentally need to be accompanied by 8 glasses of water per person…
However, if it’s properly desalted, the esqueixada is like a gift for your taste buds.
Ingredients (5-6 servings):
500g salted cod fish – rehydrated and desalted, cut into small pieces
2 large tomatoes – washed and cut into small pieces
2 green peppers – washed and cut into small pieces
250g cannellini beans (optional)
1/2 onion – peeled and chopped into pieces (optional, and I don’t use them)
1/2 cup black olives
juice of one lemon
2 teaspoons extra virgin olive oil
Prepare the rehydration and desalting of the cod fish 24 hours in advance by soaking the cod fish as mentioned above. Keep in the fridge. Change the water a few times. Cut the cod fish, or what is even better if it’s soft enough, pull them apart into pieces with your hands (this is how it’s supposed to be done). Put all of the ingredients into a large bowl and mix. Try a little to assess if extra salt would need to be added. Let chill in the fridge for at least half an hour before serving. This will also help the flavours to blend together better.
Enjoy your meal!