Esqueixada de Bacalla - Easy Salted Cod Salad Recipe

Hey there, fellow food adventurers! Ever heard of Esqueixada de Bacalla? If not, you're in for a treat. This isn't just any salad; it's a vibrant, refreshing Catalan salted cod salad that's a true taste of Spain. Imagine tender flakes of desalted cod, juicy ripe tomatoes, crisp bell peppers, sweet onions, and briny olives, all mingling in a generous drizzle of the finest extra-virgin olive oil. It's a typical tapas dish from Catalonia, served chilled as a light, zesty fish salad that perfectly embodies the sunny Mediterranean spirit.
You'll absolutely love this healthy Mediterranean diet recipe for so many reasons: it's light, super flavorful, and surprisingly simple to put together (once your cod is ready!). It fits perfectly into a Mediterranean lifestyle with its lean protein, healthy fats, and abundance of fresh veggies, making it one of the easy Mediterranean diet recipes you'll turn to again and again. Plus, it's naturally gluten-free and can easily be dairy-free. Whether you're looking to discover Esqueixada de Bacalla recipe for a party or just a delicious weeknight meal, this quick Mediterranean diet recipe is a winner. It’s perfect for exploring healthy Mediterranean fish recipes and diving into easy Spanish tapas dishes that are both satisfying and good for you.

Ingredients

• 1 lb (450g) Salted Cod (Bacalla): This is the star! Look for dried, salted cod in specialty markets or the international aisle of larger grocery stores. Some stores even carry pre-desalted cod in the freezer section, which can save you a lot of time! If buying dried, ensure it's firm and intact.
• 2-3 Ripe Tomatoes: Choose firm, ripe tomatoes like Roma, beefsteak, or even a mix of colorful heirloom varieties. They bring sweetness and acidity.
• ½ Red Bell Pepper: Adds a beautiful crunch and mild sweetness. You can add a little green bell pepper too for extra color and a slightly more bitter note if you like.
• ½ Small White or Spring Onion (Scallions): White onions offer a crisp, pungent bite, while spring onions (scallions) are milder. For a less intense onion flavor, you can soak the chopped onion in ice water for 15-20 minutes, then drain well.
• ½ cup Black Olives: Spanish olives are traditional and fantastic here. Look for Kalamata, Niçoise, or even a good quality pitted black olive. They add a briny depth that complements the cod perfectly.
• 1-2 tablespoons Fresh Lemon Juice: Freshly squeezed is a must! Lemon provides that essential bright acidity that cuts through the richness and saltiness. Lime can be used as an alternative for a slightly different citrus note.
• Freshly Ground Black Pepper: To taste.
• Pinch of Salt (Optional): You might not need much, if any, since the cod and olives are already salty. Taste first!

Directions

1. Desalt the Salted Cod (Crucial!)
   1. Rinse: First things first, rinse your dried bacalao salted cod under cold running water to remove any surface salt.
   2. Soak: Place the cod in a large bowl or container, completely submerged in cold water. Cover it and refrigerate.
   3. Change Water: This is key! Change the water every 6-8 hours for at least 24-48 hours. Thicker pieces of cod might need up to 72 hours. The goal is to remove most of the salt without making it bland.
   4. Taste Test: After 24 hours, cut off a tiny piece from the thickest part, blanch it quickly in boiling water, and taste it. It should be pleasantly salty, not overwhelmingly so. If it's still too salty, continue soaking and changing the water.
   5. Prep: Once desalted, drain the cod thoroughly. Gently pat it dry with paper towels. Remove any skin and bones. Then, using your fingers or a fork, shred or "tear" the cod along its natural grain into bite-sized flakes. It should be moist but not mushy.
   6. Note on Pre-Desalted Cod: If using pre-desalted cod, still give it a quick rinse and a taste test. It might need a short soak (1-2 hours) if it still tastes too salty.
   7. Note on Fresh Cod: If you absolutely cannot find salted cod, you can use fresh cod as a compromise. Poach or bake the fresh cod until just cooked through (internal temp 145°F / 63°C), then cool completely and flake. The flavor and texture will be different, but it will still make a delicious salad. Do not use raw fresh cod.
2. Prep the Vegetables
   1. Dice your ripe tomatoes, red bell pepper, and onion into small, even pieces. Aim for uniform sizes so each bite of the salad is balanced.
   2. Pro Tip: If your onion is particularly pungent, dice it and then soak it in a bowl of ice water for 15-20 minutes. Drain very well before adding to the salad; this mellows its flavor significantly.
3. Build the Salad
   1. In a large mixing bowl, gently combine the shredded, desalinated cod with the diced tomatoes, bell pepper, and onion. Add the black olives.
   2. Toss everything very gently to avoid breaking the delicate cod flakes too much. You want distinct pieces of cod, not a mush.
4. Dress & Season
   1. Drizzle the extra-virgin olive oil generously over the salad mix.
   2. Squeeze in the fresh lemon juice.
   3. Season with freshly ground black pepper.
   4. Now, taste! Add a small pinch of salt only if truly needed, remembering that the cod and olives already contribute saltiness. You can always add more, but you can't take it away.
5. Chill, Taste & Adjust
   1. For the best flavor, cover the bowl and chill the Esqueixada in the refrigerator for at least 30 minutes to 1 hour. This allows the flavors to meld beautifully.
   2. Just before serving, give it another taste. Adjust with more lemon juice for brightness, a touch more olive oil for richness, or a tiny bit more salt if necessary.
6. Serve
   1. Spoon the chilled Esqueixada onto a shallow dish or individual tapas plates.
   2. Garnish with a few extra olives, a sprinkle of fresh parsley or chives if you like, and a final drizzle of good olive oil.