Esgarrat

This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Esgarrat" – news · newspapers · books · scholar · JSTOR (July 2015) (Learn how and when to remove this message)

Esgarraet

Type	Salad
Place of origin	Spain
Region or state	Valencia
Serving temperature	Room temperature
Main ingredients	Red peppers, salt cod, garlic, olive oil, sometimes black olives

Esgarraet (from Valencian esgarradet, meaning "torn apart") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil and sometimes black 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 as tapa and is very typical for the city of Valencia. It is very popular, as the flavour of the salt 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.