Entree: Spain – Valencia – Esgarraet (Roasted red peppers and shredded salted cod dressed with garlic and olive oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 40 min

Total 1 hr 35 min

Ingredients

- 8 oz (225 g) salt cod, desalted and flaked
- 4 large red bell peppers, roasted and peeled, approx. 12 oz (340 g) total
- 6 tbsp (90 ml) extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) sherry vinegar
- 1 small onion, very thinly sliced, approx. 3 oz (85 g)
- 1/4 cup (40 g) pitted black olives, sliced (optional)
- Fresh parsley, chopped, 2 tbsp (8 g)
- Freshly ground black pepper, 1/4 tsp (1 g) or to taste
- Salt, to taste (use sparingly if cod is not fully desalted)
- 8 slices crusty bread or baguette, about 12 oz (340 g) total, for serving

Instructions

1. If using salted cod that needs desalting, soak the cod in cold water 12–24 hours in the refrigerator, changing the water 2–3 times; drain and pat dry. Flake the cod into bite-sized shreds with your fingers or a fork.  
2. Roast the whole red peppers over a gas flame, under a broiler, or on a grill until skins are charred and blistered all over; place in a bowl and cover with plastic wrap for 10 minutes. Peel off skins, remove seeds and stems, and tear peppers into strips.  
3. In a mixing bowl combine the flaked cod, torn pepper strips, sliced onion, minced garlic, and sliced olives if using. Add the sherry vinegar and pour in the olive oil. Season lightly with black pepper and only add salt if needed after tasting.  
4. Gently toss the mixture so the oil coats the fish and peppers; let sit at room temperature for at least 20–30 minutes to allow flavors to marry. Sprinkle with chopped parsley before serving.  
5. Serve the esgarraet on a platter with crusty bread for scooping; traditionally the oil is plentiful and the bread soaks it up—tear and share.