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The Fresh Flavours of the Catalan Garden in a Mediterranean Dish Some recipes are born from simplicity and eventually become part of a region’s culinary identity. Empedrat Vegetal is one of them. This traditional Catalan-inspired salad brings together white beans, ripe tomatoes, onion, peppers and …
El sabor fresco de la huerta catalana en un plato mediterráneo Hay recetas que nacen de la sencillez y terminan convirtiéndose en parte de la memoria gastronómica de un territorio. El Empedrat Vegetal es una de ellas. Esta ensalada tradicional de inspiración catalana reúne judías …
A Fresh Catalan Classic with Mediterranean Soul.
Some recipes seem simple until you discover the story behind them.
Esqueixada de Bacallà is one of the great classics of Catalan cuisine: a fresh, light and deeply Mediterranean dish that brings together the delicate texture of salted cod with ripe tomatoes, onion, peppers, black olives and extra virgin olive oil.
Its name comes from the Catalan verb “esqueixar,” meaning to tear or shred by hand. Traditionally, the cod is prepared precisely this way, separated into delicate, irregular flakes rather than cut into uniform pieces.
The recipe is closely connected to Catalonia’s long tradition of using salted cod, an ingredient valued for generations because salting allowed fish to be preserved for long periods.
Once desalted, cod became an incredibly versatile ingredient in Catalan cooking.
The result is a dish that perfectly expresses the Mediterranean philosophy: simple ingredients, exceptional produce and a respect for natural flavour.
If you are using salted cod, it must be desalted beforehand.
Place the cod in a large container filled with cold water and keep it refrigerated for approximately 24–48 hours, depending on the thickness of the pieces.
Change the water several times during the process.
Once properly desalted, drain the cod thoroughly and gently pat it dry.
Now comes the characteristic step of the recipe: tear the cod into small flakes using your hands.
Do not try to make the pieces perfectly uniform. The irregular texture is part of the traditional character of Esqueixada.
Wash the tomatoes and cut them into small cubes.
Clean the peppers, remove the seeds and cut them into thin strips or small pieces.
Peel the onion and slice it very finely.
Try to preserve some texture in the vegetables. The dish should be fresh, juicy and slightly crisp.
Place the flaked cod in a large bowl.
Add the tomatoes, onion and peppers.
Add the black olives.
Gently combine everything so that the ingredients come together without crushing the tomatoes or breaking the cod too much.
Add a generous drizzle of extra virgin olive oil.
Add a small amount of vinegar and freshly ground black pepper.
Mix gently.
Taste before adding salt, as the cod may still provide enough natural saltiness.
The dressing should enhance the ingredients rather than overpower them.
Cover the bowl and refrigerate for approximately 20–30 minutes.
This short resting period allows the cod, tomatoes, onion and peppers to absorb the olive oil and dressing.
Remove the Esqueixada from the refrigerator a few minutes before serving so that it is not excessively cold.
Serve the Esqueixada de Bacallà on a ceramic platter or individual plates.
Arrange a generous portion of cod and vegetables and distribute a few black olives around the dish.
Finish with a delicate drizzle of extra virgin olive oil and, if desired, a few fresh parsley leaves.
For a more refined presentation, use a plating ring to create a neat central portion and finish with a few drops of olive oil around the plate.
Keep the presentation natural and elegant.
Esqueixada does not need excess. It needs excellent ingredients.
The quality of the ingredients is essential.
The cod should be properly desalted while retaining its characteristic marine flavour.
The tomatoes should be ripe, aromatic and juicy.
The peppers and onion should provide freshness and texture.
And the extra virgin olive oil should be of excellent quality, as it is an essential part of the dressing.
Avoid overmixing. The dish should preserve the individual colours, textures and flavours of each ingredient.
Esqueixada de Bacallà is much more than a cod salad.
It is an expression of Catalan cuisine: simple, honest and deeply connected to the quality of its ingredients.
It requires no complicated techniques and no long cooking time.
It simply needs good cod, ripe vegetables and excellent olive oil.
It is perfect as a starter, a light summer dish or as part of a Mediterranean table filled with small plates to share.
Serve the Esqueixada with toasted Catalan pa de pagès, the traditional rustic country bread.
A few drops of extra virgin olive oil over the warm toasted bread make a particularly delicious accompaniment.
For a lighter meal, the dish can also be served on its own, allowing the cod and vegetables to remain the true stars.
Esqueixada de Bacallà pairs beautifully with a fresh, dry Catalan white wine with 0.0% alcohol.
A Xarel·lo 0.0% alcohol-free white can be an excellent choice. Its freshness and structure complement the cod without masking the delicate flavours of the tomatoes and vegetables.
Another elegant possibility is a Cava Brut 0.0% alcohol-free, served well chilled. Its acidity and fine bubbles refresh the palate and create a beautiful contrast with the olive oil and the texture of the cod.
Serve the 0.0% white wine at 8–10°C.
For the Cava Brut 0.0%, approximately 6–8°C is ideal.
The result is a fresh, Mediterranean and perfectly balanced pairing — with no alcohol.
For a completely alcohol-free and lighter option, serve well-chilled Vichy Catalan sparkling water with a few fresh lemon slices.
Its refreshing bubbles work beautifully with the natural saltiness of the cod and the freshness of the tomato.
For an even lighter and healthier alternative, serve still or sparkling mineral water with lemon and fresh herbs, such as mint or basil.
It is a simple, refreshing choice that keeps the entire experience light, Mediterranean and alcohol-free.
Cod, tomato, onion, peppers, olives and olive oil.
Simple ingredients that tell a story.
A story of a cuisine that has always understood how to make the most of what the land and sea provide, transforming humble ingredients into dishes with unmistakable identity.
Esqueixada de Bacallà remains a beautiful reminder that great gastronomy does not always require complexity.
Sometimes, tradition has already done the work.
Esqueixada de Bacallà.
The fresh taste of Catalonia, served in its most Mediterranean form.
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Una joya fresca de la cocina tradicional catalana Hay recetas que parecen sencillas hasta que se descubre todo lo que esconden. La Esqueixada de Bacallà es uno de los grandes clásicos de la gastronomía catalana: un plato fresco, ligero y profundamente mediterráneo que combina el …