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| 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 |
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 Navarre, Spain. It has been known since at least 1938.
Preparation
First 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.
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
- ^ 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
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