{"id":7830,"date":"2021-02-09T19:08:56","date_gmt":"2021-02-09T18:08:56","guid":{"rendered":"https:\/\/www.treurer.com\/?p=7830"},"modified":"2021-04-05T12:01:23","modified_gmt":"2021-04-05T12:01:23","slug":"codfish-esqueixada-recipe","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/codfish-esqueixada-recipe\/","title":{"rendered":"Codfish Esqueixada Recipe"},"content":{"rendered":"\t\t
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Ingredients for making cod esqueixada<\/h2>

700 g salted cod<\/p>

1 onion<\/p>

100 g black olives<\/p>

300 g tomato<\/p>

200 ml olive oil<\/p>

Extra virgin olive oil Treurer<\/a><\/p>

Ground black pepper to taste<\/p>

Instructions for preparing cod esqueixada<\/h2>
  1. Cut your salted cod into strips. Let these cod strips soak in cold water for about 40 minutes. Change the water every 10 minutes.<\/li>
  2. Take the cod strips out and remove the water they have absorbed by pressing them with your hands.<\/li>
  3. Finely chop the onion and mix it in a bowl with peeled and diced tomatoes. Add the black olives and follow with the sliced cod. Mix everything well.<\/li>
  4. Dress with pepper and Treurer’s extra virgin olive oil<\/a>. There’s no need for salt since the cod is already salted.<\/li>
  5. Leave it in the fridge for 30 minutes. Serve cold.<\/li><\/ol>
    \"Codfish
    Codfish esqueixada – Mediterranean diet recipe<\/figcaption><\/figure>\t\t\t\t\t\t\t\t<\/div>\n\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\t\t
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    \n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tTAKE CARE OF YOURSELF\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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    Extra virgin olive oil is a key ingredient in the Mediterranean diet.<\/div>\n
    <\/div>\n

    Treurer's extra virgin olive oil is a balanced product, carefully produced on a small estate in Mallorca. Cold extracted and bottled on demand so it preserves all its qualities intact when it arrives at your home.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

    \n\t\t\t\t\t\n\t\t\t\t\t\tSTART TODAY\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Esqueixada de bacalao (codfish) is a Mediterranean recipe that you will be able to prepare quite easily.<\/p>\n","protected":false},"author":4,"featured_media":7728,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_joinchat":[],"footnotes":""},"categories":[76],"tags":[],"class_list":["post-7830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/7830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/comments?post=7830"}],"version-history":[{"count":0,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/7830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media\/7728"}],"wp:attachment":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media?parent=7830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/categories?post=7830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/tags?post=7830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}