Salads
Salted Cod Salad (Salada de Bacalhau)
sjfegan
Ingredients
- 300g Salt cod, soaked and desalted, then flaked
- 2 tomatoes, chopped
- 1 onion, thinly sliced
- 60ml (1/4 cup) Olive oil
- 2 tbsp vinegar
- Black olives, to garnish
- Chopped parsley, to garnish
Method
- Combine the flaked salt cod, chopped tomato and sliced onion in a bowl.
- Whisk together the olive oil and vinegar.
- Pour the dressing over the salad and toss gently.
- Garnish with black olives and chopped parsley before serving.
Introduction: Flaked salt cod tossed with vegetables and olive oil, a satisfying salad showcasing the preserved fish so central to Iberian provisioning during this era.
Cultural Background: Salt cod’s exceptional keeping qualities made it a cornerstone of both shipboard rations and everyday Iberian cooking, and preparing it as a cold salad offered a refreshing way to enjoy this valuable preserved protein.
Tips: Ensure the salt cod is properly soaked and desalted beforehand, following package instructions. Flake the cod into bite-sized pieces for the best texture.
Variations: Add a few boiled potato chunks for a heartier salad. Adjust the vinegar quantity to taste.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 220 kcal, 24 g protein, 12 g fat, 6 g carbohydrate.
FAQs:
Q: Why was salt cod so valuable during this era?
A: Its long shelf life made it invaluable for provisioning long sea voyages, and it became a staple both aboard ships and in households across Iberia and its expanding territories.
Q: Is this dish still eaten today?
A: Yes, salt cod salads remain a beloved part of Portuguese and Spanish cuisine, reflecting a culinary tradition with deep roots in this era of exploration.
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