Salted Cod Salad

Traditional ingredients found in Esqueixada de bacallà (salted cod salad)

This recipe can be found all over Spain in a number of variations. The traditional ‘esqueixada de bacallà‘ recipe originates from the Catalonia region and at the bare minimum contains just 5 ingredients. 

• Bacalao (dried salted codfish)
• Tomato
• Spring onion
• Black pepper
• Extra virgin olive oil

Of course, with just 5 basic ingredients to work with, finding the best quality ingredients is crucial to the success of this recipe. 

Nowadays, the humble salted codfish salad is found all over Spain and is often referred to as either Esqueixada de bacallà, Esqueixada de bacalao, or simply salted codfish salad. 

Along the way, some ingredients have been added or removed depending on where you sample it. It’s now common to find chopped red and green pepper, thinly sliced red onion, and even some mayonnaise or white wine vinegar. 

These ingredients can add to the salty and sweet flavors of the original recipe. We’ve experimented with a few different versions and found the perfect combination for a delicious summer salad that’s ready in just 15 minutes!

What is Bacalao?

• Bacalao (or bacallà in Catalan) is the Spanish term for codfish that has been preserved in salt.

Once the bacalao fillet is cleaned and filleted with all bones removed, the fillets of codfish are then dried and coated in salt. Once preserved, Balcalao can be preserved for several years. When bacalao is required for a recipe, it needs to be rehydrated by soaking the fillets in a freshwater bath for several hours. 

Bacalao is easily found all over Spain. It is sold in most local markets as cured fillets that hang as the salt glistens. Bacalao is also sold in most supermarkets and at specialty fishmongers. 

There are three different types of bacalao available from most supermarkets and fishmongers:

• Fresh bacalao (literally fresh cod fillets)
• Cured bacalao (dried and salted)
• Rehydrated bacalao (fillets that had been dried and salted and are rehydrated for use in cooking)

Where to buy bacalao

The best place to buy your bacalao is your local fishmonger. They will know exactly what stage the bacalao is in and how much preparation it requires before use in cooking. 

For this recipe, you’ll need to find either cured bacalao (and rehydrate it yourself), or alternatively, a good fishmonger will have some rehydrated bacalao that has already been prepared and is ready for cooking.

How to desalt and rehydrate bacalao

If you plan to rehydrate the bacalao yourself, it’s best to allow 12-14 hours (overnight is ideal) for the codfish to properly soak and draw out the excess salt. 

You need to change the water a few times (say every 2 hours) to remove the buildup of salt.

Equipment needed to make Esqueixada de bacallà (salted cod salad)

• 1 medium bowl around 6-8 inches (20cm) in diameter (for mixing the salad)
• 1 small Tupperware container (for rehydrating the codfish)
• 4 small stainless steel cake rings (approx 2-3 inches (7cm) in diameter and 1.5 inches (4cm) deep).

Method (step-by-step)

Method (step-by-step)

Step 1 – Prepare the cod

NOTE: If you have bought rehydrated cod, you can skip this step. 

• First, shake off any excess salt and give the cod fillet a rinse under some fresh water. 
• Next, submerge the cod into some fresh water and leave for 2-3 hours. Every hour, change out the water and rinse the fillet to remove any excess salt.
• Remove the cod from the water and leave it on some paper towel to drain out any excess water.

Step 2 – Prepare the salad

• Shred the fish fillet with your fingers, or chop finely with a sharp knife. 
• Next, in a medium-sized mixing bowl, add the tomato, pepper, spring onion, and olives and mix well.
• Add some extra virgin olive oil and season with some black pepper to taste. 
• Finally, add the cod fish and squeeze half a lime over everything and mix well.

Step 3 – To serve

• To plate up, use a small stainless steel cake ring and load the ingredients into the ring. Press down slightly with a cup or glass to gently compact the ingredients.
• Remove the ring and garnish with a few pieces of black olives and a drizzle of extra virgin olive oil. 
• Serve with some fresh sliced bread.