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Spanish olive oil - Ideas for
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Recipe
Cod salad. Esqueixada
(Esqueixada )
Difficulty: Easy
Cod salad. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
A winy rosé cava, such as those being made now from the Pinot Noir variety, makes a graceful partner for this dish from the classic Catalonian repertoire.
500 gr salt cod, soaked ovenight and broken into small pieces
2 fresh onions
1 red pepper, roasted and peeled
1 green pepper, roasted and peeled
750 gr ripe tomatoes
40 gr black olives, chopped
200 ml virgin olive oil
pepper
salt
1 lb salt cod, soaked ovenight and broken into small pieces
2 fresh onions
1 red pepper, roasted and peeled
1 green pepper, roasted and peeled
1.5 lb ripe tomatoes
1.375 oz black olives, chopped
7 fl. oz virgin olive oil
pepper
salt
1.125 lb salt cod, soaked ovenight and broken into small pieces
2 fresh onions
1 red pepper, roasted and peeled
1 green pepper, roasted and peeled
1.625 lb ripe tomatoes
0.125 cup black olives, chopped
0.875 cup virgin olive oil
pepper
salt
Marinate the cod (broken into small pieces) in the olive oil with the thinly-sliced onion and peppers for 1 hour. Cover each dish with a layer of tomato slices then top with the cod, followed by the onion first, then the red and green peppers.Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Decorate with chopped black olives and dress with the oil from the marinade.
Energy (kcal): 186
Energy (kJ): 778
Protein (g): 15.2
Fat (g): 9.7
Carbohydrates (g): 9.9
Iron (mg): 2.1
Vitamin A (g): 0.4
Vitamin E (mg): 115.5
