Esqueixada

Esqueixada

Esqueixada (Catalan pronunciation: [əskəˈʃaðə]) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.[1][2] Specific recipes vary, with some including ingredients such as red or green bell peppers.[1][2][3] Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish.[1][2]

Esqueixada is sometimes described as the "Catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade.[1] The name of the dish comes from the Catalan verb esqueixar, to tear or shred.[1] The salt cod in the dish should always be shredded with the fingers, never sliced or chopped, to achieve the correct texture.[1][2]

See also

Notes

  1. 1 2 3 4 5 6 Colman Andrews, Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005), pp. 172-73.
  2. 1 2 3 4 Marimar Torres. The Catalan Country Kitchen: Foods and Wine from the Pyrenees to the Mediterranean Seacoast of Barcelona, p. 58.
  3. ↑ Teresa Barrenechea, The Cuisines of Spain: Exploring Regional Home Cooking (Random House, 2005), p. 101.
This article is issued from Wikipedia - version of the 4/8/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.