{"id":3283,"date":"2026-10-06T20:27:14","date_gmt":"2026-10-06T20:27:14","guid":{"rendered":"https:\/\/canlluis.com\/salt-cod-esqueixada\/"},"modified":"2026-10-06T20:27:27","modified_gmt":"2026-10-06T20:27:27","slug":"salt-cod-esqueixada","status":"publish","type":"page","link":"https:\/\/canlluis.com\/en\/salt-cod-esqueixada\/","title":{"rendered":"Salt cod esqueixada"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3283\" class=\"elementor elementor-3283 elementor-3281 elementor-bc-flex-widget\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-89a3b7b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"89a3b7b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7e7d2d1\" data-id=\"7e7d2d1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eb73123 elementor-widget elementor-widget-heading\" data-id=\"eb73123\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Salt cod esqueixada<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-64d1310 e-flex e-con-boxed e-con e-parent\" data-id=\"64d1310\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5f924c6 elementor-widget elementor-widget-html\" data-id=\"5f924c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<style>.cl-pc{max-width:820px;margin:0 auto;padding:56px 20px 72px;color:#201E18}.cl-pc-lead{font-size:20px;line-height:1.6;margin:0 0 40px}.cl-pc h2{font-size:30px;line-height:1.25;color:#3E3F24;margin:48px 0 20px}.cl-pc h2:after{content:\"\";display:block;width:56px;height:2px;background:#BA8747;margin-top:14px}.cl-pc-time{list-style:none;margin:0;padding:0;border-left:2px solid #E7E1D4}.cl-pc-time li{margin:0;padding:0 0 22px 22px;position:relative}.cl-pc-time li:before{content:\"\";position:absolute;left:-6px;top:8px;width:10px;height:10px;border-radius:50%;background:#BA8747}.cl-pc-year{display:block;font-weight:700;letter-spacing:.08em;text-transform:uppercase;font-size:14px;color:#723736;margin-bottom:2px}.cl-pc-press{list-style:none;margin:0;padding:0;display:grid;gap:14px;grid-template-columns:1fr 1fr}.cl-pc-press a{display:block;height:100%;background:#F6F2E9;border:1px solid #E7E1D4;border-radius:6px;padding:18px 20px;text-decoration:none;color:#201E18}.cl-pc-press a:hover{border-color:#BA8747}.cl-pc-out{display:block;font-size:13px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#3E3F24}.cl-pc-date{display:block;font-size:13px;color:#7A7660;margin:2px 0 8px}.cl-pc-tt{display:block;font-size:18px;line-height:1.35;font-weight:700}.cl-pc-more{display:block;margin-top:10px;font-size:15px;color:#723736}.cl-pc-cta{display:flex;flex-wrap:wrap;gap:12px;margin:44px 0 0}.cl-pc-cta a{display:inline-block;padding:14px 26px;border:1px solid #3E3F24;color:#3E3F24;text-decoration:none;font-size:16px;letter-spacing:.04em}.cl-pc-cta a.cl-pc-main{background:#3E3F24;color:#fff}.cl-pc-note{margin:40px 0 0;padding:16px 0 0;border-top:1px solid #E7E1D4;font-size:15px!important;line-height:1.55!important;font-style:italic;color:#6E6A55}@media(max-width:767px){.cl-pc{padding:36px 20px 56px}.cl-pc h2{font-size:25px}.cl-pc-press{grid-template-columns:1fr}.cl-pc-cta a{width:100%;text-align:center}}<\/style><style>.cl-dish{display:grid;grid-template-columns:2fr 3fr;gap:32px;align-items:start;margin:8px 0 0}.cl-dish figure{margin:0}.cl-dish img{display:block;width:100%;height:auto;border-radius:4px}.cl-dish h2{margin-top:0!important}.cl-dish-price{font-size:22px;font-weight:700;color:#723736;margin:14px 0 0}@media(max-width:767px){.cl-dish{grid-template-columns:1fr;gap:20px}}<\/style><div class=\"cl-pc\"><p class=\"cl-pc-lead\">Hand-shredded Gardell salt cod with Figueres onion, hanging tomato and black olives. The most Catalan of cold dishes, at Carrer de la Cera, 49.<\/p><div class=\"cl-dish\"><figure><img fetchpriority=\"high\" decoding=\"async\" src=\"\/wp-content\/uploads\/2026\/10\/can-lluis-esqueixada-de-bacalla.jpg\" alt=\"Salt cod esqueixada with tomato and black olives at Can Llu\u00eds\" width=\"779\" height=\"1169\"><\/figure><div><h2>How we make it at Can Llu\u00eds<\/h2><p>We make it with shredded Gardell salt cod, Figueres onion, hanging tomato and black olives, dressed with olive oil. We serve it cold.<\/p><p class=\"cl-dish-price\">\u20ac16.00<\/p><p class=\"cl-dish-alg\" style=\"font-size:.88em;opacity:.8;margin:.5em 0 0\">Contains fish. If you have an allergy, please tell our staff.<\/p><\/div><\/div><h2>A little history<\/h2><p>The name comes from the Catalan verb <em>esqueixar<\/em>: to tear with your fingers. The cod in an esqueixada is never cut with a knife; it is shredded by hand, and that is what gives it its texture. It is a country dish and a summer one, bringing together the fish that keeps best and the best tomatoes of the year.<\/p><p>Salt cod reached Catalonia from the North Atlantic: from the 17th century, Catalan wine and brandy were traded for salted fish from northern Europe. The first salt cod recipe in Catalan dates from 1835, in <em>La cuynera catalana<\/em>, and Lent did the rest. Hence a very local trade: market stalls that sell the cod already soaked and ready to use.<\/p><p>The classic recipe, as recorded by the chef Josep Lladonosa, takes cod, tomato, onion, black olives and oil, and is served cold. Manuel V\u00e1zquez Montalb\u00e1n, in <em>La cocina de los mediterr\u00e1neos<\/em>, adds pepper and green olives. Add cooked pulses and it becomes another dish: <em>empedrat<\/em>.<\/p><h2>Also on the menu<\/h2><p>Have it with the <a href=\"https:\/\/canlluis.com\/en\/coca-bread-with-tomato\/\">coca bread with tomato<\/a> (\u20ac4.20) or go on to the <a href=\"https:\/\/canlluis.com\/en\/salt-cod-fritters\/\">salt cod fritters<\/a> (\u20ac10.50).<\/p><div class=\"cl-pc-cta\"><a class=\"cl-pc-main\" href=\"https:\/\/canlluis.com\/en\/reservations\/\">Book a table<\/a><a href=\"https:\/\/canlluis.com\/en\/menu\/\">See the menu<\/a><a href=\"https:\/\/canlluis.com\/en\/our-dishes\/\">All our dishes<\/a><\/div><p class=\"cl-pc-note\">Further reading: <em>Cuina catalana<\/em>, by Borja Sierra and \u00d2scar G\u00f3mez (Montagud Editores); <em>\u00c0pats<\/em>, by Alba Sunyer and Clara Ant\u00fanez (Parcir Edicions Selectes i Joviat, 2022); <em>La cuina catalana<\/em>, by Josep Lladonosa i Gir\u00f3 (Rosa dels Vents, 2022); and <em>La cocina de los mediterr\u00e1neos<\/em>, by Manuel V\u00e1zquez Montalb\u00e1n (Ediciones B, 2002).<\/p><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-3283","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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