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 Recipe-
- 6 oz. fillet of dried bacalao ( salt cod)
- 1 small tomato, seeded and diced fine
- 1 piri-piri hot chili pepper, seeded and minced (Note: for extra hot and spicy, leave seeds in)
- 2 green onions, trimmed and chopped fine
- 3 large cloves garlic clove, peeled and minced
- 1 tbsp. chopped fresh parsley
- 1/2 cup scallion-infused olive oil
- 2 tbsp. sherry vinegar
- freshly ground fine sea salt and white peppercorns
- Put the salt cod in a large bowl of cold water and soak it, refrigerated, for 3 days.
- After 3 days, change the water and soak for another 24 hours – change the water every 8 hours during this time.
- Drain the fish and, using your fingers, flake the flesh apart it into a new, clean bowl.
- Cover the flaked fish meat with the remaining ingredients, then stir and toss to combine thoroughly.
- Now allow the mixture to marinate at room temperature for at least a half an hour – a full hour is even better.
- Season to taste, with salt and white pepper.
- Serve Bacalao Escaixada cold, or at a cool room temperature.
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