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🐟 Buckwheat Esqueixada

290 kcal · 15 min · 4 servings

Ingredients

• 100 g Fine buckwheat flour
• 300 ml Salted water
• 500 ml Salted water (for cod)
• 150 g Salted cod fillet (soaked)
• 2 mittelgroße Tomato
• 50 g Black olives
• 1 kleine Onion
• 3 EL Olive oil
• 1 EL White wine vinegar
• 1/2 TL Salt
• 1 Prise Pepper

Instructions

1. 1. Mix the buckwheat flour with the boiling salted water and stir for 30 seconds. Cover and let it swell for 10 minutes.
2. 2. Boil the soaked cod in fresh salted water for 8 minutes until cooked.
3. 3. Remove the fish from the water and roughly crumble the pieces with a fork.
4. 4. Cut the deseeded tomato and onion into very fine cubes.
5. 5. Mix the cooled buckwheat porridge with the fish, vegetables, and halved olives.
6. 6. Season with olive oil, vinegar, salt, and pepper. Serve the salad immediately.

Nutrition per serving

• kcal: 290
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 22 g