Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)
You will need to begin this recipe 1 day ahead.
Search for similar recipes...
Serves
4
Cooking Time
Prep time 20 mins, cook 20 mins (plus soaking and marinating)
|
6
|
baby red capsicums
|
|
250 gm
|
salt cod, soaked in three changes of water in refrigerator over 24 hours
|
|
1
|
onion, thinly sliced
|
|
310 ml (1¼ cups)
|
extra-virgin olive oil
|
|
2
|
vine-ripened tomatoes, peeled, seeds removed and roughly chopped
|
|
75 gm (½ cup)
|
black olives
|
|
2
|
hard-boiled eggs, peeled and quartered
|
|
To serve:
|
crusty bread
|
|
180 ml (¾ cup)
|
extra-virgin olive oil, plus extra to serve
|
|
60 ml (¼ cup)
|
sherry vinegar
|
|
1
|
Preheat oven to 220C. Place baby capsicums on a baking tray and roast for 20 minutes or until tender. Cool slightly, then remove skins and seeds.
|
|
2
|
Drain salt cod and dry on absorbent paper. Cut into strips, discard skin and bones, then place in a bowl with onion. Pour 250ml (1 cup) olive oil over and refrigerate, covered with plastic wrap, for 1 hour.
|
|
3
|
For dressing, place olive oil and sherry vinegar in a bowl. Season generously with sea salt and freshly ground black pepper and whisk to combine. Set aside.
|
|
4
|
Using a slotted spoon, remove salt cod and onion from bowl and place in a separate bowl, discard olive oil. Add tomatoes, capsicum and olives, then drizzle with dressing and combine well. Transfer to a serving plate, add boiled eggs and serve with crusty bread and extra olive oil, if required.
|
Drink Suggestion Young Hunter Valley semillon.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris and Vanessa Austin
DRINK SUGGESTION Andy Harris