Esgarrat

Esgarraet is a cherished traditional dish from Spain's Valencian community. This delightful recipe features a salad made from grilled red peppers, cured cod, garlic, olive oil, and occasionally black olives. The name "Esgarraet" is derived from the unique preparation method, in which both the peppers and the fish are finely shredded. Often enjoyed as a tapa, Esgarraet is particularly popular in the city of Valencia. The dish offers a perfect harmony of flavors, with the saltiness of the cod beautifully balancing the sweetness of the peppers. One of the highlights is the delicious juice from the peppers mixed with olive oil, which is ideal for soaking up with a piece of bread.

There are various interpretations of Esgarraet across different regions. In Valencia, it is sometimes considered a variant of "espencat" another staple of Valencian cuisine. In Catalonia, a similar dish called "esqueixada" substitutes the red peppers with grilled tomatoes. In the central region of Castellón, they include baked eggplant and chop all the ingredients into small pieces. Some versions even feature Mojama or additional cod to introduce different flavors and textures.