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–+ servings
A small stack of salted cod salad sits on a white plate with an artistic sauce flair

Salted Cod Salad Esqueixada de bacallà

Byron
Esqueixada de bacallà (salted cod salad) is the perfect spring or summertime recipe. It’s gluten-free, contains only easy-to-find ingredients including codfish, tomato, spring onion, red pepper, black pepper, extra virgin olive oil, and a fresh sqeeze of some lime. Once the dried salted fish is rehydrated, this recipe is super easy to make and can be whipped up in around 15 minutes! Our recipe makes 4 tapas-sized servings.
5 from 4 votes
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Prep Time 15 minutes
Rehydrate Bacalao fillets (optional) 12 hours
Total Time 12 hours 15 minutes
Course Appetizer, gluton-free, healthy, Salad, starter, tapas
Cuisine appetizer, fish, salad, Seafood, Spain, spanish, Tapas
Servings 4 people
Calories 207 kcal

Equipment

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

Ingredients

  • 7 Oz. 200 grams of salted cod, flaked or shredded into small pieces
  • 2 ripe tomatoes skin off, chopped into small cubes
  • 1 medium-sized spring onion chopped fine (or half a red onion diced very fine)
  • ½ red pepper diced
  • 2 Oz. 50 grams black olives, sliced
  • Black pepper
  • Extra virgin olive oil
  • Juice of ½ lime

Instructions
 

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.

Notes

Salted Cod Salad-nutrition facts

Salted Cod Salad-nutrition facts

Nutrition

Serving: 80gCalories: 207kcalCarbohydrates: 4.8gProtein: 32.3gFat: 6.2gSaturated Fat: 0.9gCholesterol: 76mgSodium: 3627mgPotassium: 917mgFiber: 1.5gSugar: 2.5gCalcium: 102mgIron: 2mg
Keyword 15-minute-meal, bacalao, cod, codfish, easy, gluton-free, healthy, mediterranean, no-cooking, salad, salted cod