Spanish · Lunch
Roasted Pepper and Salt Cod Salad
Esgarraet of Roasted Peppers and Cod
Valencian salad of roasted red capsicum strips torn by hand and tossed with shredded salt cod, sliced garlic, and olive oil, rested overnight to deepen, served chilled with country bread.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
5gSugar
4gFiber
1820mgSodium
65mgChol
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Instructions
1
Prep
Drain desalted cod (soaked 24 hours), pat dry, shred into bite-sized flakes. Slice 6 garlic cloves thin, chop parsley, toast bread slices. Heat broiler to high.
2
Char
Lay whole capsicums on a tray, broil 12–14 minutes turning every 3 minutes until skins blacken and flesh collapses when pressed. Transfer to a covered bowl, rest 5 minutes.
3
Build
Peel charred capsicums, deseed, tear lengthwise into 1cm strips. Combine with cod flakes, sliced garlic, 60ml olive oil, and black pepper in a wide bowl. Toss gently to coat without breaking cod.
4
Plate
Divide dressed salad between two chilled plates with pooled juices spooned around the base. Drizzle remaining 30ml olive oil, scatter black olives and parsley over top, serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) salt cod
- 600g (21.2 oz) red bell pepper
- 6 garlic cloves
- 90ml (6 tbsp) extra-virgin olive oil
- 60g (2.1 oz) Aragon black olives
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread