Barcelona Dish to Try: Catalan Ceviche

Called Catalan ceviche, esqueixada de bacallà is a summer classic. Versions range from rustic to haute cuisine but, in all of them, expect to find a flaked cod base absorbing the bright flavours of sun-ripened tomatoes, black olives and olive oil.
 

Photo by Margaret Stepien

Here’s what to know if you want to make it yourself.

  • Tomatoes must hold their own against the texture of the cod. Chefs look for meaty varieties such as roma or cherry.
  • Salted cod stores for about a year, but chefs must plan ahead: prep requires soaking the fish in water for up to 48 hours to remove the salt.
  • Olives vary according to the dish, but one that packs a flavourful punch is the Arbequina, a small olive from which the best Spanish oils are pressed.
  • Cava, the Catalan sparkling wine, is more than an aperitif or celebratory drink; it can be consumed throughout the meal, from appetizer to dessert.
[This story appears in the April 2019 issue of WestJet Magazine]