Empedrat (Catalan Salt Cod and White Bean Salad)
Why this recipe works
- Bright, balanced dressing: Sherry vinegar cuts through the olive oil, beans and salt cod, keeping the salad fresh rather than heavy.
- Good texture contrast: Creamy white beans, firm tomato, soft roasted peppers and large flakes of cod give the salad variety in every bite.
- Fast to assemble: Canned beans and roasted peppers keep the preparation efficient, with only the cod needing a short gentle simmer.
Get the most out of this recipe
Ingredient notes
- Check the salt cod first: Salt cod can vary widely in salinity. If it tastes very salty, soak it briefly in cold water before cooking, changing the water once.
- Use good olive oil: Because the dressing is so simple, extra virgin olive oil has a noticeable impact on the flavour and finish of the salad.
Texture tips
- Keep the cod in flakes: Fold the fish through gently so it stays in distinct pieces rather than breaking down into the beans.
- Drain the beans well: Excess liquid from the beans or peppers can dilute the dressing, so drain them thoroughly before mixing.
Timing notes
- Serve at room temperature: The salad has the best flavour and texture when not fridge-cold; let it stand briefly before serving if it has been chilled.
- Allow a short stand: A few minutes after dressing helps the beans absorb flavour while keeping the vegetables fresh.
Serving ideas
- Serve with bread: Crusty bread works well alongside the salad, especially for catching the olive oil and vinegar dressing.
- Keep it rustic: Serve in a shallow bowl or platter so the cod flakes, beans, peppers and olives remain visible.
Equipment you'll need
Ingredients
Instructions
- Put the salted cod in a saucepan, cover with cold water, and bring just to a gentle simmer over medium heat. Cook for 6 to 8 minutes until the fish flakes easily, then lift out and leave to cool slightly.
- Rinse and drain the beans in a colander, then tip into a mixing bowl. Dice the tomatoes, finely slice the red onion, and cut the roasted peppers into bite-sized pieces; add them to the bowl along with the olives.
- Flake the cod into large pieces, discarding any bones, and add to the bowl. Whisk together the olive oil and sherry vinegar, pour over the salad, and toss gently so the cod stays in flakes.
- Finely chop the parsley and fold it through. Leave the salad to stand for 2 minutes, then serve at room temperature.
Recipe notes
Tips
- If your salted cod is very salty, soak it in cold water for 30 to 60 minutes before cooking, changing the water once; then proceed as written.
- For the best texture, keep the cod in larger flakes and toss gently so it does not break up into the beans.
- This salad is best served at room temperature; if chilled, let it sit out for 15 minutes before serving so the olive oil loosens.
Substitutions
- Replace Sherry vinegar with White wine vinegar for a cleaner, sharper acidity.
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Black pitted olives with Green pitted olives for a brighter, more assertive olive flavour.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. For the best flavour, bring to room temperature before serving and toss well to re-emulsify the dressing.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Fish
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