Empedrat is the quintessential Catalan summer salad: white beans, shredded cod, tomato, spring onion, pepper, and olives, all dressed with good olive oil. Fresh, protein-rich, and satisfying, it's proof that a complete and delicious dish can be made with simple, quality ingredients. Market cuisine, no cooking required, and ready in ten minutes.
Empedrat is a close relative of esqueixada, but with white beans as the star alongside the cod. It's another substantial yet fresh Catalan summer dish, eaten cold and prepared without turning on any heat. The word "empedrat" comes from "pedra" (stone), because the white beans look like small pebbles on the plate. It's a leguminous salad with its own unique character.
Ingredients
- 200 g desalted shredded cod (we use Extra Shredded Dried Boneless Cod (1 tub) - 500g)
- 400 g cooked white beans (ganxet variety, if you can find them)
- 2 ripe tomatoes
- 1 Italian green pepper
- 1 spring onion
- 80 g black Aragón olives
- Generous extra virgin olive oil
- Sherry vinegar
- Fresh parsley, salt, and pepper
Step-by-step preparation
- Shred the cod by hand into fine strips, following the fish's grain. If you use Bacalalo's shredded cod, it's already prepared. Make sure it's properly desalted: since it's a raw dish, the salt level is crucial.
- Drain the cooked white beans well. If they are canned, rinse them under the tap to remove the preserving liquid. If you cooked them yourself, even better: the texture is incomparably superior. The Catalan ganxet bean is the traditional variety, but any good quality white bean will work.
- Cut the tomato into medium cubes, the onion into fine julienne strips, and the pepper into thin strips. Everything should be cut similarly so that each bite has a little of each ingredient.
- In a large bowl, mix the beans with the cod, tomato, onion, pepper, and olives. Dress with plenty of oil and a few drops of vinegar. Mix gently: you don't want to mash the beans.
- Rest: minimum 30 minutes in the fridge. Cover and refrigerate. Empedrat improves with resting because the beans absorb some of the dressing. Before serving, adjust the oil and add fresh parsley.
The house trick
Empedrat allows for many variations: you can add canned tuna, hard-boiled egg, anchovies, or even cooked shrimp. But in its classic version, with only beans and cod as protein, the quality of each ingredient is best appreciated. And a secret: if you can get ganxet beans from Vallès, which have a paper-thin skin and a creamy texture, the empedrat goes from good to outstanding.
Buy it at BacalaloExtra Shredded Dried Boneless Cod (1 tub) - 500g€19.97 · 24-48h refrigerated delivery →Frequently asked questions
What cod should I use in empedrat?
Desalted and shredded cod, which is mixed raw with the other ingredients. Its salty point balances the mildness of the bean.
Canned or home-cooked beans?
Both work. Good quality canned beans are perfect for this quick salad; just drain and rinse them well.
How long does it last in the fridge?
One day, well covered, although it tastes best freshly dressed. If you prepare it in advance, add the dressing when serving.
