Tomato and cod salad recipe
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Total: 10 min Diners: 4
I don’t know if it happens to you, but I hear about tomatoes and I think of Mediterranean diet. Not in vain this vegetable, one of the most consumed in Spain, is the main ingredient of many of the great traditional dishes of the regions that bathes the Mediterranean as gazpacho, salmorejo, the salad Murcia or this esqueixada de bacalao Catalan, a delicious and very easy tomato and cod salad that is very reminiscent of the cod and orange salad typical of some Andalusian provinces that is also known as remojon.
Tomato properties
In nature there are about a hundred varieties of tomatoes that are classified according to their use (in salads or for cooking), size and shape.
According to their shape, tomatoes are classified as: fleshy, rounded or hemispherical and ridged; cherry or cherry, small, red and round; the pear, elongated, with much proportion of flesh, very tasty, aromatic and very suitable for making preserves, sauces and purees and round, which are usually red fruits —although there are also yellow —, round, smooth and thick surface, and sweet taste.
According to the Spanish Nutrition Foundation, “the tomato is composed mainly of water and its main macronutrient is carbohydrates.
Among the vitamins include the vitamin A content, mainly in the form of carotenoids provitamin A and vitamin C. One serving of tomato covers 61% of the recommended intakes of vitamin C for the study population.
Among the non-pro-vitamin A carotenoids are lycopenes whose quantity depends on the variety grown (much higher in the «pear type»), the degree of maturity (higher in ripe ones) and the mode of cultivation and form of ripening (higher in those grown outdoors and ripened on the plant). The crushed or cooked tomato and its combination with oil, improves the absorption of lycopene in our body“.
How to make a tomato and cod salad or esqueixada
. Cod esqueixada with bell bell pepper alexsalcedo iStockPhoto
Ingredients
. Desalted cod, 500 g Tomatoes, 4 pcs (ripe but not mushy) Medium onion, 1 pc Aragon black olives, 100 g Extra virgin olive oil Salt Red bell pepper, 1/2 pc (optional)
Step 1
Desalt the cod by soaking it for 24 or 36 hours depending on the thickness of the pieces, changing the water every 12 hours if it is salted cod. If we buy it already desalted it is advisable to try it and check that the salt level is to our taste and, if necessary, we will soak it for a few hours until it is at the point that we like.
Once the cod is desalted, dry it well with absorbent paper and crumble it.
Step 2
Wash the tomatoes well and cut them into bite-sized pieces, taking care not to spill the juice they release. Esqueixada usually also contains raw red bell pepper, but if you don’t like it, you can leave it out. If we use it, we wash it well and cut it into small squares.
Step 3
Peel the onion and cut it into julienne strips. If we want to soften the flavor of raw onion in salads we can leave it for half an hour to soak in a bowl with water and a teaspoon of salt and sugar, so it will repeat much less.
Step 4
Put all the ingredients in a bowl together with the Aragon black olives and mix everything well.
Step 5
Add olive oil to taste, taste and add salt if necessary.
Step 6
Let stand between 15 and 30 minutes before serving our tomato and cod salad or esqueixada.
Other tomato salad recipes
Tomato and bonito salad Mussel salad with tomato Tomato and ham rice salad Tomato and white bean salad Tomato, cheese and wild asparagus salad
