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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)

By Andy Harris
  • 20 mins preparation
  • 20 mins cooking plus soaking and marinating
  • Serves 4
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Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)
You will need to begin this recipe 1 day ahead.


  • 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)


  • 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. Drink suggestion by Andy Harris

  • Author: Andy Harris