Ajoarriero cod (traditional recipe)

He ajoarriero is a traditional elaboration from the North of Spain, the Basque Country and Navarra, in which the main ingredient is cod desalted that is accompanied by a Sautéed vegetables, tomato, garlic and peppers with paprika or choricero pepper meat. There are many variations of this dish, even in Cuenca another very different dish called the same is made; we could say that there are so many ajoarriero cod recipes like cooks who make them.

We hope you like this ajoarriero cod recipeIt’s delicious and much better from one day to the next. We encourage you to put it into practice. with what we like cod this recipe has succeeded.

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How to accompany the ajoarriero cod

He ajoarriero cod It is a dish that is better if cooked the day before, so it is perfect to leave it made in advance.

Once the cooked ajoarriero cod You can add chopped boiled egg or raw egg to the stew, forming a kind of scrambled egg. There are those who add to ajoarriero cod potatoes, in this way the dish is more complete, but you will no longer be able to freeze it.

He ajoarriero cod on a slice of bread it is one of the richest skewers there is.

Tips for making ajoarriero cod

• If you use salted cod to make this ajoarriero cod one has to desalt the cod in cold water for 24 hours, changing the water 4 or 5 times.

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How to desalt cod

• You can substitute the piquillo peppers by roasted red pepper in the elaboration of ajoarriero cod.

Origin of cod with ajoarriero

We tell you that the term muleteer It refers to the people who transported by mule from Bilbao to Zaragoza, so for some they created the dish with the different foods they transported. For others it is called that way because with this term it is also called the ajada or refried garlic and paprika.

The entry Bacalao ajoarriero (traditional recipe) was first published on PequeRecetas

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