Cod Salad


All year round


Starter for lunch or dinner

Suggested wine

Light white wine


  • Skinless and boneless cod ripped up with your fingers
  • Roasted red pepper
  • Olive oil
  • Black olives
  • Garlic (optional).
  • Cod arrived in Valencia during the 16th century and revolutionised eating habits, especially those related to times of fasting. Since then, it has been incorporated into popular cuisine and is a common ingredient in many preparations today. Although it is a component in various dishes, the most common way in which we Valencians consume cod is raw and salted, ripped up and dipped in oil. Cod is most common ripped up with other vegetables in salads. This tearing is known as "esgarrar" or "espencar” in Valencian, depending on the region.


    Roast the peppers on the grill and let them cool. Peel, remove the seeds and cut into strips. Thinly slice the garlic and rip up the cod. Place the ingredients in a bowl or high tray and add the black olives. Drizzle generously with oil, mix well and leave to marinate for one hour. Keep cool in the fridge.