Salted fish is very typical of Valencia, particularly salted tuna, roe and dried cod, used to create such dishes as the traditional esgarraet – red peppers and aubergine, baked with dried codfish and seasoned with olive oil.
Gepekelde vis is erg typisch in Valencia, in het bijzonder 'mojama' (tonijn), kuit of gedroogde kabeljauw, waarmee traditionele gerechten bereid worden, zoals esgarraet: geroosterde paprika en aubergine met gedroogde kabeljauw en olijfolie.ParaCrawl Corpus ParaCrawl Corpus