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Esgarraet – Valencian pepper and cod salad
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Source: https://recipheon.com/en/recipes/snacks/esgarraet-valencian-pepper-and-cod-salad
About this recipe
Esgarraet is a Valencian appetizer that combines the sweetness of roasted peppers with salty bacalao, raw garlic and olive oil. Its name refers to tearing the peppers and fish into uneven strips, giving each mouthful a slightly different texture. This simple home version uses ready-roasted peppers in their own juice and salt-cured, desalted cod explicitly labeled as ready to eat cold. It needs no roasting or desalting at home. The pepper juice stays in the bowl and combines with the olive oil to make an aromatic dressing. An hour in the refrigerator brings together the flavors of the four ingredients. Divide the prepared salad into four appetizer portions, including all the dressing from the bottom of the dish.
Ingredients
For four appetizer portions
400 g ready-roasted, peeled red peppers in their own juice, with no added oil or sugar (weight including the juice)
150 g salt-cured and desalted cod (bacalao), ready to eat cold
8 g peeled garlic, about 2 cloves
50 g extra-virgin olive oil
Steps
Put the ready-roasted peppers in a bowl with all their juice; you need 400 g in total. Use your fingers to tear the soft pieces into long, uneven strips. Work over the bowl so the dripping juice stays with the peppers and later becomes part of the dressing.
AI-generated Use salt-cured, desalted bacalao whose label allows it to be eaten cold without cooking. Put 150 g in a separate bowl and use your fingers or two forks to separate it into small strands. Remove any bone you notice. Keep the prepared fish in the refrigerator until you combine the ingredients.
AI-generated Cut the peeled garlic cloves into very thin slices with a sharp knife. Put all the garlic in the dish in which you will mix the salad and pour in the measured 50 g of olive oil. Stir with a spoon, separating any slices that stick together; the garlic and oil stay cold.
Add all the peppers and their juice, along with the prepared bacalao, to the garlic oil. Gently turn the ingredients with a spoon so the oil coats the strips and the fish is evenly distributed. Scrape in the juice and small pieces from both bowls too, without crushing the soft peppers.
AI-generated Cover the dish and refrigerate for at least 1 hour. Before serving, gently stir from the bottom, then divide into four portions, adding some of the olive oil and pepper juice dressing to each. Cover any unused portion immediately, keep it refrigerated and use it the next day.
Estimated nutrition
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