Ensalata de Pescado is a light and authentic Mediterranean fish salad, rooted in Spanish tradition. Boiled white fish is gently flaked and combined with onions and green olives, then served on crisp lettuce leaves. A dish that celebrates simplicity, balance, and freshness, ideal as a starter or a light main course. The seasoning is traditionally adjusted directly at the table, making it a convivial and flexible recipe. Let’s see how to make it.
Light
Mediterranean
Traditional
Ensalata de Pescado
Traditional Spanish fish salad made with boiled white fish, green olives and onion, served on crisp romaine lettuce. Light, fresh and Mediterranean.
Ingredients
- Mixed white fish (sea bream, pandora, hake) 500 g
- Pitted green olives 100 g
- Onions 2
- Romaine lettuce as needed
- Bay leaves 2
- Thyme as needed
- Vinegar as needed
- Extra virgin olive oil as needed
- Salt as needed
- Black pepper as needed
Tools
- Pot
- Knife
- Cutting board
- Salad bowl
Instructions
- Boil the fish in a court-bouillon made with water, bay leaves, thyme, onion and a splash of vinegar.
- Drain the fish, let it cool slightly and flake it gently.
- Thinly slice the onions and mix them with the fish and green olives.
- Arrange romaine lettuce leaves on a serving bowl or individual plates.
- Place the fish mixture on top.
- Season at the table with extra virgin olive oil, vinegar, salt and pepper to taste.
Nutritional values (per serving)
Calories
285 kcal
285 kcal
Fat
16 g
16 g
Carbohydrates
6 g
6 g
Protein
28 g
28 g
Sugar
2 g
2 g
Fiber
2 g
2 g
Sodium
220 mg
220 mg
This post is also available in: Italiano (Italian)
