Valencian esgarraet meaning disrupted is a typical dish from the autonomous region Valencian Community Spain. It consists of grilled or roasted red pepper, dried cod, hard-boiled egg, garlic, olive oil and sometimes black olives. The name derives from the preparation technique that requires you to rip both the peppers and the fish into fine strips.
It’s often served as a tapa and is very typical here in the city of Valencia. In Catalonia there is a variation that is called esqueixada which means torn or ripped in Catalan language and features grilled tomato instead of red peppers. In the central region of Castellon baked eggplant is added and all ingredients are chopped into little pieces.