Three Monkeys Online

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Empedrat de mogetes i bacallà (dried salted cod and beans salad)

My friend Marisa, who is a dietician and from Barcelona, always says that this is the perfect recipe for a light spring or summer dinner. The main ingredients are white beans (she uses fesols de Santa Pau, which correspond roughly to cannellini beans) and bacalao (or else bacallà, or baccalà, i.e. dried and salted codfish, which, before using, should be soaked in water for 12 to 24 hours, changing the water every 4-5 hours, to reduce the salt and soften the flesh), both typical elements of the great Catalonian gastronomic tradition. It is indeed a refreshing, cheap and easy-to-make dish.

What you need (for 4 people):

280 gr. white beans (raw weight)
200 gr. bacalao (desalted and cut in segments)
1 red tomato (not too ripe)
spring onion
1 orange (to garnish)

How you do it:

To cook the beans, soak them for 12 hours, then put them in cold water and bring to the boil. When it starts boiling, change the water. This way the beans will stay whole and won't break. When they are cooked, drain them and let them cool down.

Chop finely the tomato and the spring onions. Mix together the beans, the cod, the onions and the tomato, and dress with the vinaigrette.

Garnish with orange segments all around.

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