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Cod is one of the white fish that provides the most nutrients for children's health. Low in calories, cod is essential for controlling high cholesterol problems, improving the circulatory system and ideal for preventing some types of cancer. It is a fish rich in Omega3.
Thus, Guiainfantil.com has prepared this Valencian recipe of Esgarraet. Sounds weird, right? Its name comes from the verb to squeeze and tear, since its preparation involves tearing both peppers and cod into strips. An easy, simple recipe, ideal for an aperitif or to accompany toast.
- 200 gr of dried and salted cod
- 3 red peppers
- 2 cloves of garlic
- Virgin olive oil
Tips: This dish is reminiscent of the escalibada, a Catalan meal prepared with baked vegetables and cod or tuna.
1- The first thing we have to do is desalinate the cod at least 24 hours before. The piece of cod is immersed in water, and the water is renewed every 5 hours.
2- Wash the peppers and put them in a source and take it to the oven at 200 degrees, for about 40 minutes or until they are completely roasted. When you see that the pepper begins to roast on top, turn it over so that it is well roasted on both sides.
3- Remove the peppers from the oven and with the help of a knife, remove the skin and seeds from each one. Reserve the water that is released from the pepper.
4- When the peppers have cooled, tear them long with your hands so that they form strips. Put them in a bowl and add the juice on top. Reserve.
5- The same is done with cod. With your hands, it should be torn into strips, gradually incorporating them into the peppers.
6- Cut the garlic cloves into thin slices and arrange them on top of the cod and peppers.
7- To finish, water the mixture with the oil and let it macerate from one day to the next.
It is convenient to save the Esgarraet in the fridge for up to an hour before serving.
You can read more articles similar to Esgarraet recipe. Bell pepper and cod salad, in the category of Salads on site.