Bacalao Escaixada

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Bacalao Escaixada is a classic Andorran dish, and delightfully simple to make. The “Bacalao” is the key ingredient – basically dried, salted cod fish. But when rehydrated and seasoned in this Andorran method, Bacalao Escaixada is a most enjoyable and memorable meal.

Bacalao Escaixada

Bacalao Escaixada (Photo attributed to author: Javier Lastras)

Bacalao Escaixada Recipe-

  1. Put the salt cod in a large bowl of cold water and soak it, refrigerated, for 3 days.
  2. After 3 days, change the water and soak for another 24 hours – change the water every 8 hours during this time.
  3. Drain the fish and, using your fingers, flake the flesh apart it into a new, clean bowl.
  4. Cover the flaked fish meat with the remaining ingredients, then stir and toss to combine thoroughly.
  5. Now allow the mixture to marinate at room temperature for at least a half an hour – a full hour is even better.
  6. Season to taste, with salt and white pepper.
  7. Serve Bacalao Escaixada cold, or at a cool room temperature.

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