Jun 14
Fish, seafood & shellfish | Legumes | Tapas bar | Traditional Spanish Recipes
Empedrat – Beans and Cod Salad
This is a traditional Catalan dish. Its literal translation would be: Stoned; meaning done with stones. Maybe paved would be a closer translation. A funny name for a dish!
The recipe is really easy, with no cooking involved, perfect for a starter and a suitable choice for the summer. If you really feel like wasting no time in the kitchen and you want to offer your guests a different flavour… go for this one!
You can prepare this in advance, have it in the fridge and serve the plates fresh… there’s no better salad on earth! My advise is to use your own cooked beans (follow this link to get some tips and advise) but if you feel lazy and not in the mood, then a high quality can would do the job.
Have fun and be healthy :D
Recipe
Ingredients for 4 servings: 500 grs of white tender cooked beans, 400 grs of desalted cod, 100 grs of black olives, 250 grs of green onions, 350 grs of savory ripe tomatoes, extra virgin olive oil, some parsley, salt and black ground pepper.
- Prepare the tomatoes, olives, onion and parsley. Cut, take off the seeds and bones and reserve in separate plates.
- In a big bowl, mix the tomatoes, beans and onion, dress with some olive oil, salt and pepper.
- Get a mould and pour the mixture inside pressing a bit so that it doesn't fall apart.
- Put the olives on top (either cut or in units), sprinkle with the parsley. Cut the cod in small pieces and decorate on top and circling the plate.
- Dress with some more olive oil, salt and black pepper.
- Place in the fridge for at least 1 hour.
- Enjoy!
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Comments
Ay, que se me ha antojao!!
This is really good and fast. How can you go wrong with beans and bacalao. Your presentations are always very appealing to the eye. Great for this hot weather and healthy to boot.
Hola my friend. You can pave my plate anyday with this quick and tasty treat!
Fabuloso. Me encanta la receta y las fotos espectaculares.
A mí también se me antoja, como a Miriam.
Besos.
Nice presentation Nuria…and I adore the summer flavours here. Fast and fresh!
For me, this would be ‘ensalada de bacalao’ and I love it. I like your tips about refrigeration and he extra drizzle of olive oil — and, of course, your presentation is beautiful.
Nuria! You’re back! Good lord, we missed you! I see you’re only just back, but that’s awesome. We’re so happy!
Que bueno antojito! Love the non-cooking at this time of year. Just the kind of thing I could go for at lunchtime today with a chilled glass of cava followed by a dip in the sea.
This look so yummy! Great for the toasty weather in California, and a great way to use lots of fresh ingredients! As always, love your photos!
mija esto esta divino en cada sentido de la palabra. los sabores y colores son tan enticing! y me’ncanta cod! we use it primarily for bacalao, but una ensalada refinada is just as good!
A fresh and truly lovely summer salad.
It looks sooo good for the hot muggy weather we’ve got now!
It really DOES look perfect for summer! Delicious!
Wonderfull your blog…
I love your recipes.
I have added to your followers because of the content offered is very interesting and pleasant to read.
If you like, go and see, you’re welcome.
The magic pumpkin
[...] was given a sample of delicious empedrat, at the Brindisa [...]
You can replace cod with canned tuna or sardines, if difficult to find. And boiled eggs are always advisable.