This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made Simple
Valencia is not just about paella. There is a very rich food culture, including this summery dish made with salt cod. Salted, shredded cured cod is easily found in the Jamaican section of any store, but Spanish or Icelandic salt cod is even better if you can find it. Esgarraet in Valencian means to shred, which is what we are about to do with this salad. — Omar Allibhoy
- 1 Pound salt cod
- 1 large red bell peppers
- 1/3 Cup extra virgin olive oil, plus extra for drizzling
- 2 large garlic cloves, thinly sliced
- 1 Teaspoon brown sugar
- Finely chopped flat-leaf parsley to garnish
Soak the salt cod in cold water for 24 hours, changing the water 3 times during this time. Shred into small pieces with forks.
Preheat the oven to 425 degrees F.
Place the red peppers on a roasting tray and rub all over with the olive oil and some salt.
Roast for 25 minutes, turning the peppers halfway through.
Remove from the oven and transfer to a bowl of cold water, cover with plastic wrap, and leave to rest for at least 30 minutes.
Discard the water from the bowl and use your fingers to peel away and discard the skin from the peppers. Tear the flesh into thick strips and place in the bowl with the juices.
Add the sliced garlic, a good drizzle of extra virgin olive oil, the sugar, and the drained rehydrated salt cod.
Garnish with the finely chopped parsley and serve.
The longer this dish has to rest before serving, the more flavor it will develop.
Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017, RRP $24.99 hardcover.