This recipe salad seafood is little known across borders for Catalan. The special combination of cod, olives and tomatoes turns it into a succulent seafood salad: as its exquisite olive oil, the diamond of the Mediterranean diet.
For some people not used to eat regularly baccala, is hard to believe that a recipe seafood salad with cod as main ingredient can be a gastronomic pleasure. If the opinion of the food writers Paula Wolfert and Colman Andrews is any indication, you certainly.
If the raw materials are fresh and good quality as they should be, this summer salad recipe that called bacall in Catalan esqueixada de can be an amazing delicacy.This salad seafood is refreshing and is perfect for a hot summer day lazy or a picnic of beach.
Needless to say you should desalt salt cod correctly, but this is easy Here I give you. instructions to desalt salt cod for this recipe salad seafood.
After desalination fish, remove the skin and the bones and then shred the cod with your fingers.It is very important that don't cut or slice the baccalà using a knife.
Esqueixada comes from esqueixar, to divide in English; bacall means cod. at least this time, everyone agrees: for cod esqueixada de bacall has to be shredded with fingers, no exceptions.
As usual, there are many variations of this recipe salad seafood. first, I wanted to give you the simplest recipe for esqueixada de bacall that I know, one that brings memories of childhood summers, these authentic Mediterranean summers ...
In fact, this salad sea food is delicious and maybe even challenging in its simplicity.
4 serves appetizer
1 lb (450 g) baccalà desalted, boned and skinned, shredded with your mature medium tomatoes fingers4 coarsely chopped in bite-sized pieces1/4 cup (50 g) black olives extra virgin olive oil, olive Arbequina Catalan is the better choice. otherwise, choose a mild Greek or Italian extra virgin olive oil.Salt 2 pinches small black pepper optionalPreparation time: about 30 minutes.
Remove skin and bones del baccalà.Shred it with your fingers.Drain baccala shredded and add it to a bowl of salad.
Add coarsely chopped tomatoes and black olives and mix the three ingredients gently with a wooden spoon.
Add salt to taste.Add pepper at this point if you choose to use it.
Dress generously with extra virgin olive oil and mix gently.
The best way is to drizzle olive oil with a distributor or ampoule drizzle of olive oil and taste, the flavor is until you hear that right. of course, if you do not have an ampoule, you will make the bottle of olive oil. with some experience, you'll get a feel for the quantity of olive oil that you like in your recipe salad seafood.
Serve cool.
This recipe salad seafood can act as a light refreshing appetizer menu in many of the Mediterranean diet, if you are preparing a daily meal or a festive meal. that said, here are two festive tip with the recipe salad seafood as an appetizer.
Appetizer: Esqueixada de bacall.Main Course: Fricand.
Dessert: seasonal fruit salad Recipe
Orange salad and lettuce. There are variations of this juicy orange salad from Majorca in Sicily. This radicchio Orange does not include fish like the recipe salad seafood overwater, is completely vegetarian.| Top | home | Mediterranean diet recipes
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