Esgarraet is a tapas dish from the Valencian region based on roasted peppers and English cod, drizzled with extra virgin olive oil. It is very typical to serve esgarraet with good quality black olives.
300g roasted red peppers
3 garlic cloves
extra virgin olive oil
Tear the cod and peppers into strips. Drizzle with olive oil.
Add the garlic finely chopped with a knife or well laminated.
Let it rest in the fridge for several hours and decorate with black olives.