Esqueixada (Cod Salad) Recipe

Name: Esqueixada (Cod Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sm. red onion; Red wine vinegar; 1/2 green pepper; 1/2 red pepper; 2 ripe tomatoes; 1/2 cup flat leaf parsley; 2 cloves garlic; Extra virgin olive oil; Sherry vinegar; 1/2 lb. salt cod, soaked, skinned, boned and shredded; Black olives

Servings: persons

1 sm. red onion
Red wine vinegar
1/2 green pepper
1/2 red pepper
2 ripe tomatoes
1/2 cup flat leaf parsley
2 cloves garlic
Extra virgin olive oil
Sherry vinegar
1/2 lb. salt cod, soaked, skinned, boned and shredded
Black olives

1
Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water.
2
Slice peppers very finely.
3
Cut tomatoes into sixths and remove seeds.
4
Chop the parsley.
5
Drain the onions.
6
Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil.
7
Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sm. red onion, Red wine vinegar, 1/2 green pepper, 1/2 red pepper, and more.

Yes, Esqueixada (Cod Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Esqueixada (Cod Salad)

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