Catalan cod squeixada (traditional recipe)

The Catalan cod skewer either esqueixada of bacallà It is a traditional dish that stands out for its freshness and unique flavor, being a perfect option for those who want to enjoy a light meal but full of Mediterranean flavors.

He cod It has been a fundamental ingredient in Catalan cuisine for centuries. The term “esqueixada» comes from the Catalan verb «sketch«, which means to shred or tear into small pieces. Due to the need to preserve the cod for later consumption, the technique of shredding it into fine slices or «sketch” in Catalan. Thus was born the cod skewera way of preparation that enhances the unique texture and flavor of this fish.

In Catalonia, the esqueixada is an emblematic dish of the region and is part of the Catalan culinary identity. It is perfect to share at family gatherings, dinners with friends or any special occasion.

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Tips for a Perfect Cod Esqueixada

• To obtain a perfect cod esqueixada, it is advisable to select fresh and good quality cod. The previously desalted cod should have a bright white color and a firm but delicate texture.
• When shredding the cod into “esqueixada”, it is important to follow the fibers of the fish to obtain thin slices and avoid excessive disintegration.
• After preparing the esqueixada, it can be refrigerated for about an hour to allow the flavors to meld and intensify before serving.
• If you want to give the traditional recipe a creative twist, you can add additional ingredients like roasted red peppers, toasted pine nuts, or even a hint of lemon zest for added freshness.
• You can refrigerate the cod esqueixada in an airtight container for up to 2 days. However, it is recommended to consume it fresh to fully enjoy its flavors.

Tasting the Esqueixada de Cod Catalana

The cod esqueixada is usually presented on a plate or in a large dish. As accompaniments, it is recommended to serve slices of toasted bread or «Pa Amb Tomàquet«, a delicious combination of bread rubbed with tomato, olive oil and salt.

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