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Esgarraet
Roast pepper and salt cod salad
Esgarraet: Valencian roast red pepper torn into strips with salt cod, garlic and olive oil
Esgarraet means "torn", and that is the whole technique: red peppers are roasted until soft and sweet, then pulled into strips by hand and layered with shredded salt cod, garlic and plenty of olive oil. Valencia's bars put it out as a tapa with crusty bread, and families make a big dish of it to pick at before a summer paella. Traditionally the cod is only desalted, not cooked, which means it is raw cured fish. That version is not for pregnant women, young children or anyone with a weakened immune system; this recipe gently poaches the cod first, which keeps it tender and makes it safe for everyone. A common mistake is rinsing the roast peppers under the tap to peel them; you wash away the sweet juices. Chef's tip: make it a day ahead; the peppers and cod drink up the garlicky oil overnight.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 9 oz salt codthick pieces, soaked in cold water in the fridge for 36 to 48 hours, water changed 3 times a day
- 4 large red peppersabout 1 kg
- 3 clove garlicfinely sliced
- ½ cup extra virgin olive oil
- 1 pinch saltonly if needed
- 2 ⅛ oz black olives (optional)
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Method
0/6 doneStep 1: Taste a flake of the soaked 9 oz salt cod: it should be pleasantly seasoned, not harsh. If still very salty, soak another 6 hours. Keep it in the fridge throughout.
Step 2: Heat the oven to 400°F (350°F fan). Rub 4 large red peppers with a little of the 2 tsp extra virgin olive oil and roast on a tray for 40 to 50 minutes, turning twice, until the skins are blistered and blackened in places and the peppers collapse.
45 minStep 3: Put the peppers in a bowl, cover with a plate and leave to steam for 15 minutes. Peel off the skins and pull out the seeds with your fingers, saving any juice in the bowl. Tear the flesh into 1 cm strips.
15 minStep 4: Meanwhile put the cod in a pan of cold water and heat it slowly until just below a simmer, with small bubbles at the edge. Hold it there for 5 minutes, until the flesh turns opaque and flakes apart. Drain, cool slightly and shred into fine threads, removing skin and bones.
10 minStep 5: Layer the pepper strips and cod in a shallow dish, scattering 3 clove garlic between the layers. Strain the pepper juices over, then pour over the rest of the ½ cup extra virgin olive oil. Taste and add 1 pinch salt only if needed.
Step 6: Cover and leave in the fridge for at least 2 hours, ideally overnight. Bring back to room temperature for 30 minutes and scatter with olives, if using, before serving with bread. Keeps 3 days refrigerated.
Nutrition per serving
- Calories
- 215 kcal
- Protein
- 14 g
- Carbs
- 9 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does esgarraet take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of large red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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