The tomato with "capellán" salad is a Mediterranean course very typical of this area. The ingredients are tomato, olives, "capellán" flakes, olive oil, and sometimes capers.
When a tourist read it in a bar menú, it isn't easy to guess what "capellán" is. And if you look for in a dictionary, to read that is a kind of priest is not a good help.
The "capellán" is a small cod relative (Micromesistius poutassou, blue whiting in English, and "bacaladilla" in Spanish), when is prepared salted and dryed with the sun. This is one of the oldest methods of preserving fish, very usual here since ancient ages.
|Blue whiting or "bacaladilla"|
|"Capellanes" in a traditional market.|
The "Capellan" is ready to eat, but for this traditional local salad it's grilled directly on a flame, and once the skin is toasted, it's flaked by hand (never is cut with a knife).
As the "capellán" flakes are salty, I always prefer not to add salt to the tomato, combining it with the fish. No doubt it's worth to taste it.
|Tomato with "capellán" salad.|