Cod omelette is a simple and delicious recipe that must be present in every traditional menu of the cider bars in the Basque country. It is a plate that is usually served hot (recently made), but it can also be served cold.
See recipe: TORTILLA DE BACALAO
It is another way to eat cannelloni. When we think about cannelloni we usually associate them with meat or leftover food from a pot. It can also come from different kinds of fish. In this case, the cod stuffing and a piquillo pepper sauce combine very well.
The chickpeas stew with cod is a traditional plate in Easter Week, specially in Spain, where it is very famous. Even though this recipe is well-known for Easter, the plate of cod and chickpeas has many variations and the one we are showing here includes spinach and a homemade taste.
See recipe: GARBANZOS ESTOFADOS CON BACALAO
The esqueixada is a typical salad of the Catalan gastronomy. It is a cold salad made with the following ingredients: crumbs of cod, chopped italian green pepper and chopped red pepper, onion, olives and tomato (grated or chopped). They are flavored with olive oil, vinegar, and salt in case it is necessary. After being desalted, the cod is crumbled with hands. That is why this salad gained this name, considering that in catalan the word esqueixar means “to crumble” or “to shred”.
See recipe: ESQUEIXADA DE BACALAO