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Esgarraet (fromValencianesgarradet, meaning "torn apart") is a typical dish from theValencian community in Spain. It consists of grilledred pepper salad,curedcod,garlic,olive oil and sometimesblack olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.
It is also served astapa and is very typical for the city ofValencia. It is very popular, as the flavour of thesalt cod fish contrast very well with the sweetness of the peppers and its juice that mixes with the olive oil is commonly soaked up with bread.
In Valencia, this dish may be considered as a variation ofespencat, another popular dish of theValencian cuisine.InCatalonia, there is a variation that is calledesqueixada which means "torn" or "ripped" inCatalan and features grilledtomato instead of red peppers.In the central region ofCastellón, baked eggplant is added and all ingredients are chopped into little pieces. The recipe may also includeMojama orcod fish.
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