Catalan Shredded Salt Cod Salad

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Esqueixada is a classic summer salad from Catalonia that transforms humble salt cod into a bright, refreshing dish. The flaked fish is tossed with ripe tomatoes, crisp onion, briny olives, and a generous drizzle of good olive oil for a Mediterranean classic that needs no heat to shine.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 5 gSugar
• 32 gProtein
• 1480 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 1.8 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the salt cod

• 1 lb (450 g) thick-cut skinless salt cod (bacalao)
• 6 cups cold water, for soaking
• 1 bay leaf

For the salad

• 2 large ripe tomatoes (about 12 oz), diced into 1/2-inch pieces
• 1 small red onion, halved and thinly sliced
• 1/2 cup pitted black olives, preferably Arbequina or Kalamata
• 1/2 cup jarred roasted red peppers, drained and sliced into strips
• 2 hard-boiled eggs, peeled and quartered
• 1/4 cup flat-leaf parsley, finely chopped

For the dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, grated to a paste
• Flaky sea salt and freshly ground black pepper, to taste

Directions

1. Place the salt cod in a large bowl and cover with cold water. Refrigerate and change the water 3 to 4 times over 24 to 36 hours until the cod is pliable and only lightly salty. Pat dry with paper towels.
2. Bring a medium pot of water to a gentle simmer with the bay leaf. Lower the desalted cod into the water and poach for 6 to 8 minutes, just until it flakes easily when pressed. Drain and let cool until handleable, about 10 minutes.
3. Using your fingers or two forks, shred the cod along its natural grain into coarse, bite-sized flakes, discarding any small bones or tough membranes. Spread on a platter to cool completely.
4. Meanwhile, combine the tomatoes, red onion, olives, roasted peppers, and parsley in a large bowl. In a small jar, shake together the olive oil, vinegar, mustard, and garlic paste until emulsified.
5. Add the cooled cod to the bowl with the vegetables and pour about two-thirds of the dressing over the top. Toss gently so the cod stays in flakes, then taste and add more dressing, salt, or pepper as needed.
6. Transfer to a serving plate or shallow bowl, arrange the hard-boiled egg quarters on top, scatter with extra parsley, and serve at cool room temperature with crusty bread on the side.

Cook’s Notes

• Plan ahead: salt cod needs 24 to 36 hours of soaking with frequent water changes. A 1-inch thick piece usually needs about 30 hours; thinner pieces may need only 12 to 18 hours.
• To test if the cod is properly desalted, pinch off a tiny piece and taste it. It should taste seasoned and oceanic, not sharp or mouth-puckeringly salty.
• For the best texture, shred the cod while still slightly warm so the flakes separate cleanly without turning mushy.
• Esqueixada tastes even better after 30 minutes of resting, which lets the dressing soak into the fish. Keep it refrigerated and bring back to cool room temperature before serving.
• Traditional Catalan cooks often swap parsley for fresh chives or a mix of herbs, and some add a handful of marinated white beans for extra heartiness.

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