Jump to content

Bacalao al ajoarriero

From Wikipedia, the free encyclopedia


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]

Bacalao al ajoarriero
Alternative namesBacalao al ajo arriero
CourseMain course
Place of originSpain
Region or stateNavarra
Main ingredientsSalted cod
Ingredients generally usedGarlic, tomatoes, bell peppers

Preparation

[edit]

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

[edit]
  1. ^ "Bacalao al ajoarriero | Cod with peppers and tomato sauce". Omar Allibhoy - The Spanish Chef. Retrieved 2024-06-28.

See also

[edit]