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Esqueixada is a very typical recipe from Catalonia, it’s quite easy to prepare and it’s an extraordinary choice for summer because you eat it at ambient temperature, even a bit cold.


  • Cod
  • Tomato
  • Onion
  • Green pepper
  • Black olives
  • Vinegar

If you bough the cod preserved in salt, you must  desalt previously. To do so put the cod under the tap with cold water and remove the salt surrounding the pieces. Place in a recipient with water in the fridge for 3 days replacing the water each 12 hours.

Once the cod is desalted remove the skin and crumble the cod with your hands leaving them on a bowl.

Add also on the bowl a green pepper cut in small pieces, two onions cut into strips (I’ve used red onion, but perhaps it’s better to use spring onions), and three tomatoes cut in small pieces with the peduncle removed and optionally peeled, it takes some time to peel the tomatoes but then it is very pleasant when you don’t find their skin when eating.

Finally add some black olives, salt, olive oil and vinegar, mix well everything and let rest in the fridge one night. You must remove it from fridge about 20 minutes before serving.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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