Esqueixada de Bacallà - Easy Spanish Salt Cod Salad Recipe

Craving a taste of the Mediterranean that's light, fresh, and bursting with flavor? Look no further than Esqueixada de Bacallà, a vibrant Catalan salted cod salad that’s perfect as a Spanish tapas dish or a healthy, light lunch. Often called the "Catalan ceviche," this olive-oil-rich salad combines tender, shredded salt cod with ripe tomatoes, crisp peppers, and briny olives for an unforgettable culinary experience. You're about to learn exactly how to master the art of desalting salt cod, build this incredible salad, and serve it in an easy, healthy way that will transport your taste buds straight to the sunny coasts of Catalonia. Get ready to impress with this authentic Spanish recipe!

Ingredients

• Core Ingredients:
• 12-16 oz (340-450g) boneless, skinless salt cod (bacalao), preferably a thicker cut
• 2-3 ripe but firm tomatoes (e.g., Roma or vine-ripened), about 1 lb (450g)
• 1 medium red bell pepper
• 1 small green bell pepper (optional, for traditional color and crunch)
• ½ small mild white or sweet onion
• ½ cup (75g) pitted black olives (Spanish Arbequina or Kalamata olives work great)
• ¼ cup (60ml) extra-virgin olive oil, plus more for serving (choose a good quality, mild fruity or peppery oil)
• 1-2 tablespoons fresh lemon juice or sherry vinegar, to taste
• Sea salt and freshly ground black pepper, to taste
• Ingredient Notes & Smart Swaps (Brief):
• Salt Cod: For US shoppers, look for commercially processed, thick-cut salt cod in specialty stores or online. It should be firm and white. In Catalonia, you might find it market-style, already partially desalted.
• Tomatoes: Choose firm, ripe tomatoes to prevent a watery salad. Roma or vine-ripened varieties are excellent.
• Olives: Pitted olives save time, but whole Spanish olives offer a more authentic touch. Kalamata olives are a good widely available substitute.
• Acid: Lemon juice brightens the flavors, while sherry vinegar adds a deeper, more traditional tang. Adjust to your preference.
• Optional Add-ins: A sprinkle of chopped fresh parsley or a few slices of hard-boiled egg on top can enhance the presentation and flavor.

Directions

1. How to Desalt Salt Cod – Quick Overview:
   1. Rinse the cod, then soak it in cold water in the fridge.
   2. Change the water every 8-12 hours.
   3. Taste a small piece after 24 hours to check the salt level; it should be slightly salty but not overwhelmingly so.
   4. It's ready when it's plump, slightly salty, and flakes easily.
2. Step-by-Step Desalting Instructions:
3. Rinse: Rinse the salted cod thoroughly under cold running water to remove any surface salt.
4. Soak: Place the cod in a clean glass or ceramic dish. Cover it completely with plenty of cold water. Ensure the cod is fully submerged.
5. Refrigerate & Change Water: Place the dish in the refrigerator. Change the cold water every 8-12 hours. Continue this process for 24-48 hours, depending on the thickness of your cod and your preferred salt level.
6. Taste Test: After 24 hours, cut off a small piece, pat it dry, and taste it. It should be pleasantly salty, not overpoweringly so. If it's still too salty, continue soaking and changing the water.
7. Dry: Once desalted to your liking, pat the cod very, very dry with paper towels. This is crucial for the salad's texture.
   1. What if it's still too salty? If after 48 hours it's still too salty, continue soaking for another 12-24 hours, changing the water frequently.
   2. Food Safety: Always follow official food safety guidelines for storing fish. Use commercially processed salt cod; do not attempt to salt raw fish at home.
8. How to Make Esqueixada de Bacallà (Single Canonical Method):
9. Shred the Salt Cod:Once desalted and thoroughly dried, remove any remaining skin or bones from the cod. Using your fingers, gently tear or shred the cod into bite-sized, irregular flakes. The tearing ("esqueixar") is key to the traditional texture of the salad – avoid chopping it.
10. Prep the Vegetables:
    1. Tomatoes: Dice the tomatoes into small, even pieces. Remove and discard most of the seeds and watery pulp to prevent the salad from becoming soggy.
    2. Peppers: Dice both the red and green (if using) bell peppers into small, uniform pieces, similar in size to the tomatoes.
    3. Onion: Finely chop the mild white or sweet onion. If your onion is particularly strong, you can soak the chopped pieces in a bowl of cold water for 10-15 minutes, then drain and pat dry. This helps to mellow its flavor.
11. Build the Salad:In a large mixing bowl, gently combine the shredded cod with the diced tomatoes, bell peppers, and chopped onion. Add about half of the extra-virgin olive oil and toss everything gently to coat. Season with lemon juice or sherry vinegar, and a pinch of freshly ground black pepper. Taste, and if needed, add a very small amount of sea salt (remember the cod is still slightly salty!). Gently fold in the black olives at the very end to keep them intact.
12. Chill & Serve:Cover the bowl and refrigerate the Esqueixada for at least 1-2 hours. This crucial chill time allows the flavors to meld and deepen. Before serving, give it another taste and adjust the seasoning (more lemon/vinegar, olive oil, or pepper) as needed.
    1. Plate Ideas: Serve family-style on a large platter, in individual small tapas bowls, or spooned onto crostini or toasted bread slices for a delightful appetizer.