Warning: call_user_func() expects parameter 1 to be a valid callback, no array or string given in /home/thatstrash/eatcatalunya.com/wp-content/plugins/akismet/widget.php on line 126
Cheap 5 mg Cialis OnlineBuy Cheap online uk CialisBuy 25 mg Levitra100 mg ViagraSale Erectile Dysfunction Pills MasterCard
Recipe of the Day: Empedrat | EatCatalunya: All about Catalan Cuisine

Stories and information about the region, its people and its particular culture.


Recipes of Catalan favorites plus where to buy the ingredients and tools to make these amazing dishes at home.

Culinary Travel

This section is your guide to discovering Catalunya and its marvelous cuisine in situ.

Dining Out

Where to eat Catalan cuisine, at home and abroad.


Catalan wines are gaining popularity. Get to know the regions, DOs and best wines here.

Home » Cooking

Recipe of the Day: Empedrat


Empedrat is a salad made with cod and white beans. In its original form, the dish isn’t all that great looking, so feel free to throw in some extra touches to make it more attractive (herbs, lettuce, etc.). Remember to soak the cod in water (changing it every few hours) 24 hours before preparing this dish (you can also use fresh cod, skipping this step, if you can’t find the salted version). This dish tastes best if you put it in the refrigerator 10 minutes before serving.


1 pound dry white beans
1 pound bacallá (salted cod)
4 tomatoes
1/2 pound de good quality black olives, finely chopped
2 hard boiled eggs, sliced
3 medium onions
handful parsley
1 large clove garlic
olive oil

Cooking Time: 30 Mins.
Serves: 4
Vegetarian-friendly: No

Remove the cod from the water and drain thoroughly, squeezing out excess water. Dry with paper towels. In large pot of salted water, cook the beans for 30 minutes or until tender but firm. Remove beans from heat, drain and let cool. Once the beans are completely cooled, move them to the serving dish. Cut the cod into strips and layer it on top of the beans. Finely chop the tomatoes and onion and layer them on top of the dish as well. Dress the whole dish with olive oil, vinegar, salt and pepper to taste, then toss thoroughly. Once well tossed, top with the egg and olives. Finish off with a parsley and garlic picada (parsley and garic mashed to paste in mortar and pestle), spreading it over the top of the dish and serve.

Wine Pairing
Cava Codorniu Mediterrania, cava DO Penedes

Related Posts with Thumbnails

One Comment »

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.