Far from defending tooth and nail a recipe as the only and genuine one, traditional cuisine dishes have the charm of presenting many variants depending on the region or the family tradition of whoever prepares it. is what happens with this cod ajoarrieroof which we can find many different versions in our country, and that you can easily customize to your liking.
It is said that the origin of this recipe, as its name points out, is in the ancient muleteers or muleteers, who transported various goods with dragged animals, for sale or trade. Theoretically they would have shaped this stew in their waysusing humble ingredients that would support transportation, looking for something substantial and comforting that would provide energy for work.
It is traditionally associated more with Navarra and also with the Basque Country, although there are versions of the recipe in many other regions, especially in the northern half of the peninsula. The curious thing is that in Cuenca it is also known by this name to atascaburras or garlic mortarwith the common ingredient of cod.
To prepare our recipe we can use desalted cod or good-sized fresh loins, depending on availability. Instead of roasted red pepper we have the option of using it raw like the green one, or using canned piquillo peppers. potato is optional, although highly recommended as it completes the dish; there are those who fry it separately to add it at the end, but we prefer to cook it so that it releases starch and helps to thicken it.
Fackelmann 5480128 – Classic Casserole for Gas Cookers and Oven, Caramel color, 28cm
Another optional step is take advantage of fish skins to make a pil pil with which to enrich the stew. In any case, if we do not manage to bind it well, we will always have a great oil to aromatize. By adding the skins to the casserole itself, we will also take advantage of its tasty gelatin. The end point depends a bit on personal taste; the ideal is that it is juicy, but not with excess broth.
Laminate the peeled garlic cloves and place them in a saucepan or frying pan with plenty of olive oil. Add the cayenne and heat over low heat. When they start to colour, add the cod fillets skin side up, cover and keep cooking without letting it boil about 6-8 minutes, until the skin can be easily separated.
Remove the fish, remove the skin and separate into large slices. Prepare a pil pil with the skins and the same oil, heating it over a very low heat and shaking the pan carefully for a few minutes. until the gelatin binds or is released. Reserve.
Chop onion and green pepper; chop the roasted pepper or piquillo peppers. Saute with a little oil in a larger saucepan, with a pinch of salt, over low heat, for about 10 minutes. Add the pulp of the chorizo pepperremove and add the tomato.
Add the peeled potato and cracked with the knife, give a few turns and cover lightly with water or fumet, without submerging it all. Bring to a boil, lower the heat and cook until the potato is tender, monitoring the liquid level.
At the end add the cod and the pil pil or part of the oil with the gelatin, cooking the whole for a few more minutes. Another option is add the removed skins to the beginning with the potato, removing them when finished. They can also be fried to serve as a crisp.
With what to accompany the ajoarriero cod
This is a very complete stew that will only ask for a good bread to dip and accompany. We can serve it both very hot, when the temperatures are right, and warmer or almost cold, if it is very hot. The cod ajoarriero It is better rested for a few hours or overnight.
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