Esgarraet is one of those dishes that quietly represents the Valencian Community. It does not try to impress. It simply delivers.
You will find it most often in Valencia and Castellón where restaurants serve it cold. They place it in the centre of the table and bread to dip usually arrives alongside it.
A name that explains the dish
The name comes from the Valencian verb esgarrar which means “to tear”.
Cooks prepare the ingredients by hand and do not use a knife. They tear salt cod and roasted red peppers into long strips. This method gives the dish its rustic look and firm texture.
Esgarraet stays wonderfully simple. Shredded salt cod forms the base. Sweet roasted red peppers add balance. Extra virgin olive oil ties everything together.
Cooks add a small amount of raw garlic. Some include a few black olives.
A dish with humble roots
Like many Valencian classics, esgarraet began as everyday food. Coastal communities relied on salt cod as it stored well and fed many mouths.
Garden peppers and local olive oil completed the dish. Families used what they had. Over time, restaurants embraced esgarraet.
Respecting the ingredients
Good esgarraet starts with proper cod. Traditional salt cod needs soaking. Cooks soak it in cold water for 24 to 36 hours and change the water several times.
English-style salt cod comes partially desalted. It needs less preparation. Once ready, cooks tear the cod by hand. They never cut it.
The role of the peppers
Peppers matter just as much as the cod. Home roasting gives the best results. The skin should darken. The flesh should soften.
Once cooled, the skins peel away easily. The peppers become silky and sweet. They balance the saltiness of the cod perfectly.
Garlic, oil, and patience
Garlic plays a supporting role and cooks tend to chop or lightly crush it.
Olive oil does the heavy lifting. It carries the flavours and binds the dish.
After mixing, esgarraet needs time. A few hours in the fridge helps. Overnight works even better as the flavours settle and deepen.
Local wisdom
Locals insist on a few rules. Use good quality cod. Avoid pre-shredded or frozen products and roast the peppers yourself if possible.
Let the dish rest and then pour over the olive oil generously.
How to enjoy it
Esgarraet pairs well with a chilled dry white wine. Many locals prefer white vermouth with ice and orange.
Esgarraet is sometimes confused with espencat. Both use roasted peppers and cod. However, espencat includes aubergine and is served warm whereas esgarraet stays firmly in the cold dish camp.
