Esgarrat

🛒 Ingredients

• Red Bell Peppers 250 g · 75 kcal
• Salted Cod 150 g · 120 kcal
• Garlic 10 g · 15 kcal
• Extra Virgin Olive Oil 27 g · 240 kcal

👨‍🍳 Instructions

1. Soak the salted cod in cold water for 24-48 hours, changing the water every 6-8 hours, then drain well and flake it into bite-sized pieces.
2. Roast the red bell peppers at 200°C (390°F) for 30-40 minutes until their skin is charred; place them in a sealed bag for 10 minutes to steam, then peel, deseed, and tear them into strips.
3. Thinly slice the garlic cloves.
4. Arrange the torn red pepper strips and flaked cod on a serving plate.
5. Garnish with sliced garlic and generously drizzle with extra virgin olive oil, then season lightly with salt and freshly ground black pepper to taste.