Although Navarre has no sea coast, Cod Ajoarriero style is one of its most typical recipes, always present in traditional menus and the subject of numerous cooking contests throughout the region.
Normally presented in an earthenware dish, it consists of shredded, de-salted cod cooked with a range of chopped ingredients that make it a colourful and flavoursome dish. These include tomatoes, garlic, onions, red peppers, green peppers, potatoes and hot peppers —a perfect combination to delight the most demanding palate.
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