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.
| 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
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.