Esgarraet is Valencia's salt-cod and roasted-red-pepper salad: torn salt-cod, strips of roasted red pepper, garlic and olive oil, served cold as a tapa.

Esgarraet (Valencian for 'torn') emerged in the 19th-century inland Valencian villages, where dried salt-cod was the only fish available far from the coast. The fish is torn (esgarrar) into strips, mixed with roasted red peppers and raw garlic, and dressed with the best Valencian olive oil. The dish became canonical across the city as a tapa, especially at Casa Montana in the Cabanyal which has served the dish since 1836.

Where to eat Esgarraet in Valencia

4 editor picks for Esgarraet in Valencia, ranked by editorial score. All Valencia signature dishes · Esgarraet across every city.

  • Casa Montana

    Order The esgarraet (salt-cod with roasted red peppers) and a glass of Utiel-Requena bobal from the barrel.

    Casa Montana on Carrer de Josep Benlliure in Valencia's Cabanyal fishing quarter has poured wine from oak barrels and served tapas since 1836.

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  • Bar Ricardo

    Order The esgarraet (salt-cod and roasted red pepper salad) and the sepia a la plancha with garlic.

    Bar Ricardo on Carrer del Doctor Zamenhof in Valencia's Extramurs is a 1947 neighbourhood bar with a long tapas counter, a worker's lunch crowd and a strong.

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  • Tasca Angel

    Order Half a dozen grilled sardines off the plancha with a cana, plus the anchoas.

    Tasca Angel on Carrer de la Purissima in Valencia's Mercat quarter has grilled sardinas a la plancha to order at the counter since 1946, on a charcoal grill.

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  • Bodega Anyora

    Order The plate of esgarraet with pickled-and-preserved vermut snacks.

    Bodega Anyora on Carrer Vicent Gallart in Valencia's Canyamelar maritime quarter runs a restored 1937 wine room with a tight Valencian wines list and a daily.

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Make it at home

Serves 424 hr 30 minEasy

Ingredients

  • 200g salt-cod (bacalao), thick centre cut, desalted
  • 4 large red peppers, roasted, skinned and seeded
  • 4 garlic cloves, peeled, very thinly sliced
  • 100ml extra-virgin Valencian olive oil
  • Sea salt to taste
  • Black olives, to garnish

Method

  1. Desalt the salt-cod: place in a large bowl of cold water in the fridge for 24 hours, changing the water 3 to 4 times.
  2. Roast the peppers in the oven at 200 C for 30 to 40 minutes, until charred. Cover with foil for 10 minutes to steam.
  3. Peel and seed the peppers, cut into thin strips.
  4. Drain the desalted salt-cod, pat dry, and tear by hand into thin strips (do not chop).
  5. Combine the cod strips, pepper strips, sliced garlic and olive oil in a bowl. Toss gently.
  6. Rest for 30 minutes for the flavours to merge. Garnish with black olives. Serve cold with crusty bread.

Editor tip. Tear the salt-cod with your hands; never chop with a knife. The texture and the name come from the tearing. Use Valencian olive oil if you can find it.

Common allergens: Fish.