Wednesday, July 01, 2015

Spanish Codfish Salad (Empedrat)

The hot days of summer have arrived and all I want to eat is salad, fruit and refreshing things like ice cream! Since ice cream was not a valid option for lunch I made a decision: today is a perfect day for a Spanish codfish salad! It is very good, it has a lot of flavor (but not fishy flavor!), it's perfect served cold and you can prepare it in 10 minutes! 

So I took some pictures to share my Spanish summer meal with you! 

Ingredients (for 2 people):

1 pepper (I used just half but it was an enormous pepper!)
1 green tomato
1 onion
1 can of white kidney beans 
4-6 oz salted cod
olive oil
5 tablespoons red wine vinegar
Spanish black olives

  • Place the cod in a bowl and fill it with cold water. Let it sit in the refrigerator overnight. That way we get rid off most of the salt. I didn't have enough time and I let it soak for a couple hours, but didn't add any salt afterwards. 

  • Chop the green tomato, the pepper and the onion. 
  • Shred the cod with your fingers, making sure to take off the skin and remove any remaining bone. 
  • Rinse the beans. 

  • Mix all the ingredients together and add the black olives, the olive oil and the vinegar. Taste it before adding any salt (if necessary)!

Buen provecho!

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