Calaceite's Shredded Cod

The freshness of Matarraña in one of summer’s most traditional dishes

Calaceite, considered the cultural capital of the Matarraña region, is a town where history, architecture, and cuisine coexist in perfect harmony. Its cobblestone streets, stately homes, and the landscape of olive groves surrounding the town are all part of a deeply Mediterranean identity that is also reflected in its cuisine.

Among the most beloved recipes during the summer months is esqueixada de bacalao, a fresh and flavorful dish that combines simple produce from the garden with one of the most traditional ingredients of northeastern Spanish cuisine: desalted cod.

Light, healthy, and highly representative of the region’s cuisine, esqueixada is a magnificent example of how traditional cuisine has made the most of humble ingredients to create recipes that have endured for generations.

The history of esqueixada is closely linked to the trade routes that for centuries carried cod to numerous inland towns. Thanks to its long shelf life, this fish became a staple in the pantries of Aragon and Catalonia, giving rise to numerous traditional dishes.

In Calaceite, where the cultural and culinary influences of both regions naturally converge, esqueixada became part of the local culinary tradition. Its combination with fresh produce from local gardens and the excellent olive oil from Matarraña has made this recipe one of the most beloved summer dishes.

Calaceite’s cuisine is characterized by the prominence of extra virgin olive oil, seasonal vegetables, and recipes inherited from the Mediterranean tradition.

During the warmer months, fresh dishes take on special importance. Esqueixada perfectly meets this need thanks to its lightness and the quality of its ingredients, making it a common choice both at family meals and in local restaurants.

It also allows diners to enjoy one of the region’s most iconic products: olive oil from Lower Aragon and Matarraña.

The traditional recipe is usually made with:

• Flaked, desalted cod

• Ripe tomatoes

• Onion

• Red bell pepper

• Black olives

• Extra virgin olive oil from Matarraña

• Salt

Some versions include green bell pepper or small amounts of mild vinegar to enhance the overall freshness.

The cod is carefully flaked by hand, preserving its natural texture. It is then mixed with finely diced tomatoes, onions, and bell peppers.

Black olives add contrast and character to the recipe, while extra virgin olive oil acts as a unifying element that brings all the flavors together.

After resting briefly, the esqueixada achieves its full balance, offering a refreshing combination where each ingredient retains its distinct character.

Served well chilled, it is one of the most iconic summer dishes in Matarraña.

Esqueixada perfectly encapsulates the culinary identity of Calaceite. The cod evokes the ancient trade routes that supplied the interior of the peninsula, while the vegetables and olive oil reflect the region’s agricultural richness.

The result is a simple recipe deeply rooted in the Mediterranean landscape that characterizes this area of Teruel.

Calaceit