Bacalao al Ajoarriero is a simple dish made with Salt Cod cooked in a pan with various Vegetables; among the most important are the Red Peppers (or Tomatoes) and Garlic. There are many variations of this dish, the vegetables and the side dishes used will depend largely on the region, cook, season or whim of the guest. It is served very hot, traditionally in a clay pot.
The origin of this dish is unknown, the name suggests that possibly started in the activity of the "carriers" or arrieros in spanish (people responsible for transporting goods with different animals to different geographical locations) who possibly were gathering the ingredients of the dish along the way. Mainly cooked in León, Aragon, Navarre, Cuenca and parts of the Basque Country.
INGREDIENTS for 4 people:
- 1/2 kg of Salt Cod Fillet.
-150 grams of canned Red Peppers, drained.
- 250 ml of Sunflower Oil.
- 1 large Onion, finelly chopped.
4 Cloves of Garlic, finely chopped.
|STEP 1 - The Salted Cod should be put into cold water to desalinate for one or two days.|
|STEP 2 - Remove the skin and flake the flesh.|
|STEPs 3,4,5 & 6 - Chop the Onion, Garlic and cut the Red Peppers into strips as seen on the pictures.|
|STEP 7 - Heat the Sunflower Oil in a big pan...|
|STEPs 8 & 9 - ...add the Onion and Garlic and cook over a very low heat, stirring occasionally for about 10 minutes, until very soft and translucent.|
|STEPs 10 & 11 - Then add the Pepper and cook over a low heat for 5 minutes.|
|STEPs 12 & 13 - Add the Cod to the pan and cook over a low heat, shaking the pan occasionally for about 5 minutes...|
|STEPs 14 & 15 - Mix well and simmer, covered, over a low heat, stirring often, for about 40 minutes until cooked and browned.|
|Serve immediately and enjoy!!!.|