Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Mediterranean main features Salt cod — boneless, dried, Red or green bell pepper –. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Catalan Shredded Salt Cod Salad
Description
This Mediterranean main features Salt cod -- boneless, dried, Red or green bell pepper --. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Prepared 1/2 lg Red onion -- thinly sliced 1 lg Tomato -- thinly sliced 1/3 c Fruity Spanish olive oil 1/4 c Red wine vinegar 4 lg Garlic cloves -- finely Chopped 1/2 ts Freshly ground black pepper 1/2 c Oil cured black olives 3 Hardboiled eggs -- Quartered 1/2 sm Bunch oregano leaves- finely -chopped To
-
prepare the salt cod, rinse it well and then immerse it in a container of cold water (
-
cut into chunks, if necessary, to fit).
-
Refrigerate , changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
-
Drain the cod,
-
place it in a large saucepan with the onion and the bay leaves, and
-
cover with cold water.
-
Bring just to a
-
boil ,
-
reduce the
-
heat to very low, and
-
cover (taste the water at this stage and, if it seems excessively salty, then
-
drain ,
-
cover again with fresh cold water, and bring to a
-
boil ).
-
Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
-
Drain, pat dry, and remove the bones and skin, if necessary.
-
Separate into large flakes and use right away, or
-
refrigerate for up to 2 days before continuing with the recipe.
-
Drain and press the cod with your fingers to extract as much water as possible.
-
Shred the cod by hand into thin strips and transfer it to a large bowl.
-
Core, seed and wash the pepper.
-
Cut into thin rings.
-
Separate rings of onion.
-
Select 1 large, firm, ripe tomato and slice it thinly.
-
Add the pepper rings, onion, and tomato to the bowl and toss together gently.
-
In another bowl,
-
combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt).
-
Whisk the vinaigrette together until thoroughly blended.
-
Using your hands, toss the salad with the vinaigrette until all the ingredients are coated.
-
Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg.
-
Scatter the oregano over the dish
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 5.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 295100.7mg12296%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bell, blending, boiling, boneless, catalan, cod, dried, fish, green, main, mediterranean, pepper, red, salad, salt, shredded, simmering, title
