Esqueixada de backload, or esqueixada de bacilli in Catalan, is a very rich and simple shredded cod salad typical of Catalonia in which the main ingredient is fresh cod. It can vary depending on the area, because in some places green or red peppers are added to this cod esqueixada. Likewise, when legumes such as chickpeas, kidney beans or white beans are added to the Catalan esqueixada, we are talking about an emperor.
Whatever you call it, this simple and quick cod esqueixada recipe that I teach you how to prepare is a very healthy dish, ideal as a starter or as a single dish, and very quick to prepare since you can have it in just 10 minutes. Ready because it does not need any kind of cooking.
If you don’t know how to make a cod esqueixada easily, take a look at the ingredients and the steps of this Catalan recipe and you will see that in a few minutes you will be able to enjoy it in the company of your loved ones.
Ingredients to make quick and easy cod Esqueixada:
- 200 grams of desalted cod
- 3 tomatoes
- 1 spring onion
- 1 jar of black olives from Aragon or dead
- 1 splash of olive oil
- 1 splash of vinegar
- 1 pinch of pepper
- 1 pinch of salt (optional)
How to make quick and easy cod Esqueixada:
We prepare the ingredients for the bacilli esqueixada. The fresh cod we will buy desalted. If we do not desalt it at home, we will soak it for about 48 hours and change it 2-3 times. Cut the tomatoes into slices. We will put them on a serving plate. We can put a little salt and pepper on the tomatoes.
Trick: The original bacilli esqueixada has grated or diced tomatoes.
Cut the spring onion into thin slices and the desalted cod into strips or pieces. You can also chop the onion or cut it into small pieces, and use a Figures or sweet onion instead of the tender one to make the Catalan cod esqueixada.
Trick: You can make the frozen cod esqueixada but you will have to defrost it well before crumbling it.
On top of the tomato slices we will put the onion and the cod strips.
Tip: Another way to prepare the fresh cod esqueixada is by mixing all the ingredients on the plate.
Add some black olives from Aragon or dead to taste.
Tip: We can also opt for some sweet black olives if we prefer.
We prepare the vinaigrette for the shredded cod salad. In a glass we put a jet of oil and vinegar. We beat it and mix well. We put a little pepper, and salt only if necessary, on top of the quick and easy cod esqueixada, and the vinaigrette that we have prepared as well. We serve.
