Bacalao al Ajoarriero

🧂 Ingredients

• 600 g Salt cod (bacalao)(Ensure it is fully desalted before use. If using pre-desalted cod, adjust the initial desalting time.)
• 500 g Potatoes(Waxy varieties like Yukon Gold or Maris Piper are recommended for their ability to hold their shape.)
• 2 Red bell peppers(Large, sweet red peppers.)
• 3 Tomatoes(Ripe, medium-sized tomatoes, preferably ripe and flavorful. Canned crushed tomatoes (approx. 400g) can be substituted if fresh are out of season.)
• 6 cloves Garlic(Peeled and thinly sliced.)
• 100 ml Olive oil(Good quality extra virgin olive oil.)
• 100 ml Water(For poaching the cod.)
• to taste Salt(Use sparingly, as the cod is already salted.)
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Desalt the salt cod: Submerge the salt cod in a large bowl of cold water. Refrigerate and change the water every 8 hours for at least 48 hours. Taste a small piece to ensure it is desalted to your preference. Once desalted, drain the cod, pat it dry, and gently flake it into bite-sized pieces, discarding any skin or bones.

   ⏱️ 48+ hours
2. 2

   Prepare the vegetables: Peel and dice the potatoes into roughly 2cm cubes. Seed and dice the red bell peppers into similar-sized pieces. Thinly slice the garlic cloves.

   ⏱️ 15 minutes
3. 3

   Cook the base: In a large, heavy-bottomed pan or casserole dish, heat the olive oil over medium-low heat (around 150°C / 300°F). Add the sliced garlic and cook gently until fragrant and just beginning to turn golden, about 2-3 minutes. Be careful not to burn the garlic. Add the diced red peppers and cook, stirring occasionally, until they soften, about 8-10 minutes. Add the diced potatoes and cook, stirring to coat them in the oil, for another 10-15 minutes, until they are tender but not yet browned.

   ⏱️ 25 minutes
4. 4

   Add the tomatoes: Grate or finely chop the ripe tomatoes. Add them to the pan with the vegetables. Stir well, increase the heat slightly to medium (around 175°C / 350°F), and cook, stirring occasionally, until the tomatoes have broken down and formed a thick sauce, about 10-15 minutes. Season with a little salt (if needed) and freshly ground black pepper.

   ⏱️ 15 minutes
5. 5

   Combine and emulsify: Gently add the flaked salt cod to the pan with the vegetable and tomato mixture. Add the 100ml of water. Cover the pan and simmer gently for about 5-7 minutes, allowing the cod to heat through and the flavors to meld. To emulsify the sauce, gently shake the pan back and forth or stir very carefully to combine the oil, tomato juices, and cod juices without breaking up the fish too much. The sauce should become slightly creamy.

   ⏱️ 7 minutes
6. 6

   Serve: Taste and adjust seasoning if necessary. Serve the Bacalao al Ajoarriero hot, garnished with a drizzle of fresh olive oil or chopped parsley if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The name 'Ajoarriero' translates to 'garlic driver' or 'muleteer', referencing the dish's origins as a hearty meal for those who traveled with mules.
• ✓Shaking the pan gently is key to creating a natural emulsion for the sauce, rather than stirring vigorously which can break up the delicate cod.
• ✓This dish is wonderfully rich and satisfying, perfect as a main course.
• ✓Ensure the cod is thoroughly desalted to avoid an overly salty final dish.

🔄 Variations

• Add two or three beaten eggs towards the end of cooking (Step 5), stirring gently to create a scrambled egg-like texture that binds the dish.
• Increase the number of red peppers or add a pinch of chili flakes for a spicier kick.
• Serve with crusty bread for dipping into the flavorful sauce.

🥗 Nutrition

Per serving