Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 20minutes 30minutes 2hours
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 20minutes 30minutes 2hours


  • 1kg Red pepper: well-ripped
  • 250g Cod: dried and salted
  • 5clove Garlic: to cut into fine strips
  • 6tbsp Olive oil: P.D.O. from Valencia, or any Mediterranean extra virgin oil
  • 1tbsp Salt: or better, flower of salt
Servings: servings


Preparation :
  • Prepare well in advance all your ingredients :
    • Wash & brush the peppers with olive oil.
    • Desalt your cod the whole night.
Two cooking methods :
    • In the oven : put them in a dish and place them in the oven 30 minutes at 220°.
    • In the Plancha/Cooking plate/Pan : if you have time, grill them entirely, it is more annoying but much better.
    • Once cooked, let them cool. Little trick : lock them in a simple clean plastic bag, the peppers will peel very easily…
The Tapa :
    • In a nice dish, of terracotta or other, pour one half-centimetre of olive oil.
    • Once cold, peel the pepper, cut them by hand into thin slices & put them in the oil of the dish.
    • Cut your cloves of garlic into tiny pieces (do not crush it) & put them everywhere.
    • Tear manually the desalted cod into small pieces, there too & mix it with everything.
    • Cover the various ingredients with olive oil, so that none end up in the open air.
    • And good bread for tasting 🙂
    • Let rest a whole night in the fridge for a delicious flavour !

Recipe Notes

Variant of the Esgarraet :

Esgarraet recipep in tapaThis Tapa doesn’t need anything… It is a delight…
But it is not unusual that the cook add some ingredients… It goes very well, for example, with Greek black olives (with no water in it!). But also with :

  • Hard-boiled eggs…
  • Thin slices of dried tuna…
  • Pine nuts…

A variant of this Tapa is called : the “Espencat”, where red peppers are replaced by eggplants. It is less known because a little less tasty, even though this dish also tastes delicious. We often find a mixture of these two dishes :red peppers and eggplants with cod…

Esgarraet recipe in tapa to accompany the paellaSome regions of Spain have adopted this Valencian Tapa, adding tomatoes, onions, grilled vegetables & changing its name to “Esqueixada” or “Escalivada”.

Tricks :

I am insisting : to fully enjoy this starter, here is a trick, which applies to many other recipe,  but especially for this one: prepare the day before ! And let it rest in the fridge… Well marinated, it is a delight !!!

Some links :

In Valencian, the recipe simply explained : here…
But also : there… in Spanish.

A video :

The Esgarraet recipe comes at the 2:50 minute of the following video :

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