Spanish summer salad of shredded roasted peppers and salt cod

Want to know how to use red capsicums? Esgarraet is a Spanish summer salad of shredded salt cod (bacalao) and roasted red pepper strips. Its a four-ingredient dish that can be made ahead and served as an easy tapa on bread or toast.

Amount made in this video: (serves 4 as a tapa/starter)
1 red pepper
40-50 gms dried bacalao
3 cloves roasted garlic (or 1 clove raw garlic)
Extra virgin olive oil
Desalinate the bacalao by pouring water over it and placing in fridge 2 hours
Oven 180-200 C roast uncovered for 30-40 mins until skins are scorched
Remove from oven and cover immediately and leave until cold
If using raw garlic, Slice the garlic crossways and place in the base of a a glass or ceramic dish
If using roasted garlic scoop out 2-3
Remove skins, seeds and stalks of the pepper and shred with your fingers and place on top of garlic
Do the same with the drained bacalao so that you get pieces of a similar shape and size.
Cover with olive oil and leave two or more hours. It can be made ahead and stored in the fridge for a week or so.

Oven load (serves 16 as a tapa/starter)
4 red peppers
160-200 gms dried bacalao
1 head of garlic
Extra virgin olive oil
Directions as above.
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