Catalan Xatonada

The Catalan Xatonada should be prepared with curly endive, which is available during the winter months. I substituted it with Belgian endive, which is also bitter in taste and crunchy enough for a nice salad. The Romesco sauce makes a perfect dressing for this salad but it is also nice to serve as garnish for any meat or fish.

INGREDIENTS

1 stockfish

3 bay leaves

allspice

2 Belgian endives (or curly endives)

Anchovies

2 handful black olives, pitted

Green parsley



For the Romesco sauce:


1 small red bell pepper

3 tomatoes

Handful blanched almonds

2 slices dried bread

¾ cup olive oil

¼ cup red wine vinegar

2 cloves garlic




Cut the dried cod fish into pieces that will fit your pot. I used an ax. Then soak it for at least 24 hours, changing the water as often as you can, at least 3 times.

When you are ready to cook the fish, discard the water it was soaked in and replace it with fresh water. Add bay leaf and allspice to the pot and simmer the fish for about 60 minutes. Remove the fish from the pot and let it cool. Then clean the fish; divide the meat from the skin and bones. Try to keep the fillet in larger pieces.

In the meantime prepare the Romesco sauce by blending all ingredients.

Drain, rinse and slice the olives. Chop the parsley. Cut the endive in half, core then chop.

Assemble the salad: place a handful of chopped endive in the middle of each plate. Top the endive with cleaned cod fish fillet. Scatter sliced olives and chopped green parsley on top. Then decorate with the Romesco sauce and anchovies.


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