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Bacalao al Ajoarriero

Serves 4 to 6 Entree seafood, Fish

Bacalao al Ajoarriero

Bacalao al Ajoarriero is a staple of Navarra's culinary landscape, where it finds its place in the rhythm of everyday life. This dish, with its roots deeply embedded in the region's tradition, is often prepared without a second thought, the recipe passed down through generations of family cooks. It represents the essence of home cooking, with no need for frills or elaborate techniques—just honest, straightforward flavors.

Expect a robust and comforting plate, where tender flakes of salt cod meld with the sweetness of red bell peppers and the soft, earthy bite of potatoes. The choricero peppers infuse a subtle smokiness, while the garlic and pimentón deliver a gentle warmth that lingers. It's a dish that speaks of simplicity and satisfaction, a true reflection of Navarra's generous heart.

Ingredients

  • 600 gsalt cod — desalted and flaked
  • 4potatoes — peeled and diced
  • 2red bell peppers — cut into strips
  • 2choricero peppers — soaked and scraped
  • 1onion — chopped
  • 6 clovesgarlic — sliced
  • 400 gcrushed tomatoes
  • 1 tbspsweet pimentón
  • 100 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by soaking 600 g of salt cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. Once desalted, pat the fish dry with a kitchen towel to ensure it sears properly later.
  2. In a large pot, heat 100 ml of extra virgin olive oil over medium heat. Add 6 cloves of thinly sliced garlic and sauté until they are golden and fragrant, being careful not to burn them, as this will impart a bitter taste.
  3. Add 1 finely chopped onion to the pot and cook until it becomes translucent and soft, stirring occasionally. This slow cooking process, known as a sofrito, should release a sweet aroma, indicating the onions are perfectly cooked.
  4. Meanwhile, soak 2 choricero peppers in hot water for about 20 minutes until they soften. Once softened, remove the seeds and scrape the flesh from the skin, then add this flesh to the pot, stirring to combine with the onion and garlic mixture.
  5. Add 400 g of crushed tomatoes and 1 tbsp of sweet pimentón to the pot. Stir well and let the mixture simmer gently until it thickens and the flavors meld together, about 10 minutes. The sauce should be rich and aromatic.
  6. While the sauce is simmering, peel and slice 4 potatoes into thin rounds. In a separate pan, fry them in olive oil until they are golden and tender. Drain them on paper towels to remove excess oil and season with fine sea salt to taste.
  7. Add the dried salt cod to the tomato mixture, gently shaking the pot to ensure the fish is coated with the sauce. Cook until the fish turns opaque and just firm, which should take about 5 to 7 minutes. Avoid stirring to keep the fish intact.
  8. Slice 2 red bell peppers into strips and add them to the pot, allowing them to soften slightly in the residual heat. Once the peppers are tender, fold in the fried potatoes, ensuring they are well coated with the sauce.
  9. Finish the dish by drizzling a little extra virgin olive oil over the top and serve immediately. The sauce should be glossy and vibrant, with the fish tender and the potatoes absorbing the rich flavors of the ajoarriero.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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