Marinated SALT COD And Black Olive Salad
- 40m Prep Time
- 0sCook Time
- 1h 10mReady In
A Catalan salt cod salad with peppers, tomatoes, and olives, dressed with olive oil and sherry vinegar. Often described as 'Catalan ceviche'.
Ingredients
- 400 g salt cod (bacalao)
- 1 small red pepper finely diced
- 1 small green pepper finely diced
- 2 large ripe tomatoes peeled, quartered and deseeded
- 15 black olives pitted
- 14.8 ml chopped chives
- 80 ml olive oil
- 14.8 ml sherry vinegar
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 208 mg
- Iron: 4.24 mg
- Magnesium: 153 mg
- Phosphorus: 989 mg
- Potassium: 1800 mg
- Zinc: 1.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 g salt cod (bacalao)
- 14.8 ml chopped chives
- 80 ml olive oil
- 14.8 ml sherry vinegar
- sea salt
- freshly ground black pepper
Prepare
- 1 small red pepper, finely diced
- 1 small green pepper, finely diced
- 2 large ripe tomatoes, peeled, quartered and deseeded
- 15 black olives, pitted
Let's Cook
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Step 1.
If using salt cod that has not been pre-soaked, place the 400g salt cod in a large bowl of cold water and soak for 24 hours, changing the water 2 or 3 times. Drain the salt cod in a colander, rinse under running water, and pat dry with paper towels.
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Step 2.
Break the salt cod into small pieces and place them in a large serving bowl.
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Step 3.
Add the finely diced red pepper, finely diced green pepper, peeled, quartered and deseeded tomatoes, pitted black olives, and chopped chives to the bowl with the salt cod.
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Step 4.
Pour 80ml olive oil and 1 tbsp sherry vinegar over the mixture, season with sea salt and freshly ground black pepper to taste, and gently toss everything together.
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Step 5.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.