Carles Abellan's Esqueixada
“Esqueixada” is a classic cod dish, originating in Barcelona in the 16th century. It's a true demonstration of Mediterranean gastronomy that characterizes the history of the city.
Abellan's version of the dish is made by slowly cooking cod with laurel and perfumed oil. It is then dressed with “pil-pil” garlic sauce, made using the broth of the slowly cooked cod, black olive paste, roasted pine nuts, tomato seeds, oven roasted red onion “escalibada”, and edible flowers.