StartersDifficulty: easy
Empedrat (Catalan Salt Cod and Bean Salad)
Flaked salt cod tossed with white beans, tomato and onion — the Catalan summer salad whose name means 'stony', for the pebbles of beans and cod in the bowl.
30
Prep Time
15
Cook Time
4
Servings
Ingredients
Instructions
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1Desalt the cod 24 hours in cold water, changing 3 times. Simmer gently 10 minutes, cool, then flake, checking for bones.
2Toss everything gently — the beans should not mash. Dress with 3 parts oil to 1 part vinegar.
3Chill 30 minutes and serve cold. It is a one-plate summer lunch in Barcelona.
Chef's Tip
- Salt cod and white beans have matching textures when cooked right — 'stony' is also how they eat.
More tips ↓Show less ↑
- Gentle tossing keeps the beans whole; a mashed bean turns the salad into a purée.
- Made ahead, it improves: the onion mellows and the cod drinks the dressing.
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