Valencian Shredded Salt Cod with Roasted Peppers

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This beloved cold tapa from Valencia, Spain gets its name from the Catalan word meaning shredded, a nod to how the salt cod is pulled into long, silky strands. Sweet roasted red peppers, fruity olive oil, and a generous dose of raw garlic turn humble preserved fish into something bright and deeply savory. Served at room temperature with toasted bread, it captures the soul of Mediterranean home cooking.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 1480 mgSodium
• 580 mgPotassium
• 75 mgCalcium
• 1.5 mgIron
• 45 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Salt Cod

• 1 lb (450 g) thick-cut salt cod (bacalao), skin on
• Cold water, for soaking
• 1 bay leaf
• 2 whole black peppercorns

For the Salad

• 6 jarred roasted red peppers (about 1 lb / 450 g), drained
• 4 garlic cloves, finely minced
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling
• 1 teaspoon sweet Spanish paprika (pimentón dulce)
• 1/2 teaspoon sherry vinegar
• 1/4 teaspoon flaky sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For Serving

• 1 loaf rustic country bread, sliced and toasted
• 12 cured Spanish olives, such as manzanilla or arbequina
• 2 oz (55 g) manchego cheese, cubed (optional)
• Fresh flat-leaf parsley leaves, for garnish
• Flaky sea salt, for finishing

Directions

1. Place the salt cod in a large bowl, add the bay leaf and peppercorns, and cover with cold water. Refrigerate for 24 to 36 hours, changing the water 3 to 4 times to draw out the salt.
2. Drain the cod and pat dry with paper towels. Check carefully for any pin bones and remove them with tweezers or your fingertips.
3. Using your fingers, tear the cod into long, thin strips about 2 inches long, working with the grain so the strands stay intact. Discard the skin and any tough membranes.
4. Pat the roasted peppers dry between paper towels and slice them into strips roughly 2 inches long and 1/2 inch wide.
5. In a large bowl, combine the shredded cod, sliced peppers, and minced garlic. Drizzle with the olive oil and sprinkle with the paprika, sherry vinegar, salt, and pepper.
6. Toss very gently with two forks, taking care not to crush the cod strands. Taste and adjust seasoning, keeping in mind the dish should be savory but not aggressively salty.
7. Cover and let the salad marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours to let the flavors meld.
8. Just before serving, taste once more and add a pinch more salt if needed. Spoon onto a wide platter or shallow bowl.
9. Drizzle with a finishing thread of olive oil, scatter parsley over the top, and finish with a light sprinkle of flaky sea salt.
10. Serve at room temperature with the toasted bread, olives, and manchego alongside for a classic Valencian spread.

Cook’s Notes

• Use high-quality jarred piquillo peppers for the cleanest sweet flavor; otherwise char and peel fresh red bell peppers over an open flame.
• Always taste before adding extra salt, as properly desalted cod can still pack plenty of brininess.
• The salad improves with time, so make it a few hours ahead and let the garlic mellow into the peppers.
• Never substitute fresh cod, salt cod is essential for the firm, flaky texture that defines this dish.
• Serve with a cold glass of dry Spanish vermouth or a crisp Albariño for the classic pairing.

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