Esgarrat with a Twist

Ingredients

• 3 large red bell peppers 3 large red bell peppers
• 200g (7oz) salted codfish, soaked and desalted 200g (7oz) salted codfish, soaked and desalted
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Fresh parsley, chopped Fresh parsley, chopped
• Fresh basil leaves, torn Fresh basil leaves, torn
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell peppers on a baking sheet and roast them in the oven for about 30 minutes, or until the skin is charred and blistered.
3. 3.
   Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and slice the peppers into thin strips.
4. 4.
   Meanwhile, rinse the salted codfish under cold water to remove excess salt. Place it in a pot of water and bring to a boil. Cook for about 10 minutes, or until the fish flakes easily.
5. 5.
   Drain the codfish and let it cool. Once cooled, shred the fish into small pieces.
6. 6.
   In a large bowl, combine the roasted bell peppers, shredded codfish, cherry tomatoes, minced garlic, olive oil, and red wine vinegar. Mix well.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish the salad with fresh parsley and torn basil leaves.
9. 9.
   Allow the flavors to meld together by refrigerating the salad for at least 1 hour before serving.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Salted codfish — Make sure to soak and desalt the codfish properly to remove excess salt. This will prevent the dish from becoming overly salty. Taste the codfish after boiling to ensure it is not too salty. Adjust the soaking time if needed.

Tips & Tricks

• For a smokier flavor, you can grill the bell peppers instead of roasting them in the oven.
• Serve the esgarrat with crusty bread to soak up the delicious dressing.
• Customize the salad by adding olives or capers for an extra briny kick.
• If you prefer a milder garlic flavor, you can lightly sauté the minced garlic in olive oil before adding it to the salad.
• This salad tastes even better the next day, as the flavors have more time to meld together.

Serving advice

Esgarrat is best served chilled. It can be enjoyed as a refreshing appetizer or as a side dish alongside grilled meats or seafood. Serve it on a platter or individual plates, garnished with additional fresh herbs for an extra pop of color.

Presentation advice

Arrange the colorful strips of roasted bell peppers and the flaked salted codfish on a bed of fresh greens for an eye-catching presentation. Drizzle the salad with a little extra olive oil and sprinkle some freshly ground black pepper for a finishing touch.