Authentic home cooking from Spain, with US measurements. 
Esgarraet or Bacalao Espencat
Perfect for dipping with plenty of bread!
Esgarraet or Bacalao Espencat
Perfect for dipping with plenty of bread!
Open in Cookpad AppSteps
- 1
Place the bell peppers, onion, tomatoes, eggplant, and zucchini on a baking sheet. Roast at 400°F (200°C) for about 30 minutes. Set aside.
- 2
Finely chop the garlic and set aside. Once the roasted vegetables are cool enough to handle, peel off the skins and shred them with your fingers.
- 3
Mix the garlic and salt cod with the shredded vegetables. Drizzle generously with extra virgin olive oil and add salt to taste.
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