Bacalao al ajoarriero
Salted cod cooked with vegetables
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Bacalao_al_estilo_ajoarriero.jpg/220px-Bacalao_al_estilo_ajoarriero.jpg)
Bacalao al ajoarriero (also called bacalao al ajo arriero) is a dish featuring salted cod served with a tomato sauce, accompanied by vegetables and peppers. This dish is native to Navarra, Spain.[1]
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Media: Bacalao al ajoarriero
Preparation
First the salted cod is soaked cold water for 24-48 hours to remove the excess salt. Once desalted, the cod is drained and patted with a towel.
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
- ^ "Bacalao al ajoarriero | Cod with peppers and tomato sauce". Omar Allibhoy - The Spanish Chef. Retrieved 2024-06-28.
See also
- Spanish cuisine
- Bacalao al pil pil
- Arepa de arriero