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Bacalao al ajoarriero (also called bacalao al ajo arriero)[1] is a dish featuring salted cod served with a tomato sauce, accompanied by vegetables and peppers. This dish is native to Navarre, Spain.[2] It has been known since at least 1938.[1]
 | |
| Alternative names | Bacalao al ajo arriero |
|---|---|
| Course | Main course |
| Place of origin | Spain |
| Region or state | Navarra |
| Main ingredients | Salted cod |
| Ingredients generally used | Garlic, tomatoes, bell peppers |
Preparation
editFirst the salted cod is soaked in cold water for 24-48 hours to remove the excess salt, changing water every 8 hours. Once desalted, the cod is drained and scraped clean.[3]
Then the fish is crumbled and poached for about 10 minutes.
For the sauce the onions, garlic and bell peppers are first sautéed . Then tomato puree and paprika are added and cooked. To finish the dish, the cod pieces and sauce are mixed and served.
References
edit- ^ a b Andrés, Javier Pérez (2017-12-11). "Un menú de 1938". Diario de Valladolid (in Spanish). Retrieved 2025-01-07.
- ^ "Bacalao al ajoarriero | Cod with peppers and tomato sauce". Omar Allibhoy - The Spanish Chef. Retrieved 2024-06-28.
- ^ "Recipe: 'Ajoarriero'. Spanish cuisine". Spain.info. Retrieved 2025-01-07.
See also
edit
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