Imprimer la recette
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| Servings | Prep Time | Cook Time | Passive Time |
| 10servings | 20minutes | 30minutes | 2hours |
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Ingredients
- 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
Instructions
Prepare well in advance all your ingredients : - Wash & brush the peppers with olive oil.
- Desalt your cod the whole night.
- 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…
- 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 :
This 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…
Some 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 :