Spanish · Lunch
Shredded Salt Cod with Tomato Bread
Esqueixada with Pa amb Tomaquet
Catalan tapas-meal of raw salt cod hand-shredded with tomato, red onion, and black olives in olive oil and sherry vinegar, served with pa-amb-tomaquet rubbed warm with garlic and ripe tomato.
$$
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
5gSugar
4gFiber
1240mgSodium
85mgChol
Goes well with
Greek AssyrtikoGreek Assyrtiko — A refreshing pairing f...
local
Penedes XarelloPenedes Xarello — A refreshing pairing f...
international
Instructions
1
Prep
Drain desalted cod, squeeze gently, shred by hand into bite-sized flakes. Slice red onion thin, cube tomato into 1cm pieces, halve 1 of the rubbing tomatoes, chop parsley, and halve the garlic cloves.
2
Build
Combine cod flakes, cubed tomato, red onion, and black olives in a wide bowl. Whisk 60ml olive oil, sherry vinegar, and black pepper together, pour over salad, toss gently without breaking flakes.
3
Toast
Heat a dry skillet over medium-high 1 minute. Toast bread slices in batches if needed, 90 seconds per side until deeply golden. Rub cut garlic across each slice, then rub cut tomato firmly into the bread.
4
Plate
Divide dressed esqueixada between 2 chilled plates, drizzle remaining olive oil and flaky sea salt over the rubbed bread, set bread alongside each salad, scatter parsley, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) salt cod
- 400g (14.1 oz) ripe tomato
- 120g (4.2 oz) red onion
- 60g (2.1 oz) Aragon black olives
- 60ml (1/4 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 4 slices country bread
- 2 garlic cloves
- 0.5 tsp flaky sea salt