Bacalao—salt cod—is a staple of traditional Catalan cooking, used in everything from cold starters to hot main dishes. This recipe for bacalao salad is adapted from Marimar Torres’s Catalan Country Kitchen.
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Ingredients:
1 pound salt cod
1 small seasonal pepper (red, yellow, or green)
1/2 large thinly sliced red onion
1 large sliced tomato
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves (minced)
Salt
Fresh-ground black pepper
Directions:
Leach salt from salt cod in thick “middle” fillets by soaking in cold water for two days, changing water five to six times. Drain and press out remaining water. Shred cod by hand into small strips and toss in a bowl with the peppers (seeded and sliced in rings), sliced red onion, and sliced tomato. Top with dressing made by combining extra virgin olive oil, red wine vinegar, garlic, salt, and fresh-ground black pepper to taste.
Servings: Serves six to eight
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