Name: Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (1¼ cups); 2 vine-ripened tomatoes, peeled, seeds removed and roughly chopped; 75 gm black olives (½ cup); 2 hard-boiled eggs, peeled and quartered; To serve: crusty bread; 180 ml extra-virgin olive oil, plus extra to serve (¾ cup); 60 ml sherry vinegar (¼ cup)

Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)

Australian Gourmet Traveller Spanish seafood recipe for esqueixada (salt cod, tomato, baby red capsicum and olive salad)

Serves 4

Prep

20M

Cook

20M

Total

40M

You will need to begin this recipe 1 day ahead.

Ingredients

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 extra-virgin olive oil (1¼ cups)

2 vine-ripened tomatoes, peeled, seeds removed and roughly chopped

75 gm black olives (½ cup)

2 hard-boiled eggs, peeled and quartered

To serve: crusty bread

180 ml extra-virgin olive oil, plus extra to serve (¾ cup)

60 ml sherry vinegar (¼ cup)

Method

Main

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.