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. RECIPE
- 2 kg. de bacalao
- 1/4 l. de aceite de oliva
- 1 kg. de tomate
- 500 gr. de pimientos del piquillo
- 200 gr. de cebolla
- 6 dientes de ajo
- 6 pimientos verdes
- 6 pimientos choriceros secos
- un poco de guindilla
- un poco de azúcar
- un poco de perejil
Soak the cod for 24 hours, changing the water 3 or 4 times, and allow it to crumble as much as possible. Wash it with cold tap water.
Remove all the water, leaving it completely dry. Put it (raw) into a saucepan and add red piquillo peppers with the oil and garlic, and let it cook slowly.
Put some oil, finely chopped onion, and green peppers into another saucepan, and add the tomato after the mixture has been fried.
When it is almost ready, add the salt and spoonful of sugar. Put the dry cod into a frying pan with oil and four cloves of garlic. When the mixture has browned, pour it into the saucepan where the peppers are.
Add the red peppers (previously soaked) leave to cook for 15 minutes and add parsley and a chilli.
This dish tastes better if you make it a day before. Some people add potatoes or beaten eggs to make it taste smoother...
The skin of the cod is also added chopped as it contains a lot of gelatine, an essential ingredient in this dish.