El Ajoarriero cod It is a classic of our gastronomy. A simple recipe that incorporates, in addition to the desalted cod, other ingredients such as garlic, pepper and tomato. One of my favorite recipes, without a doubt, not only for its flavor but for the speed with which it is prepared.
It goes without saying that the higher the quality of desalted cod that you use, the better the result will be. You can use loins or flakes of desalted cod. Personally, I don't like to use desalted and flaked cod, I like that the cod chunks are perceived and you have to chew them; but you can choose the format that suits you best.
Ajoarriero cod
Ajoarriero cod is a classic of our gastronomy. A simple, quick to prepare and very tasty dish that we invite you to try.
Author Maria
Recipe type: Hair
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 350 grams of desalted cod
- 1 cebolla
- 1 green pepper
- 1 red pepper
- 2 cloves of garlic
- 180 grams of tomato sauce
- 1 cayenne
- Extra virgin olive oil
Preparation
- We chop the onion, the peppers and the garlic cloves. We poach with a drizzle of oil over low heat in a pan
- While the vegetables are poached, put a good amount of olive oil in a saucepan and we cook the loins of cod for a few minutes on each side over low heat until we see that when you pick it up, the flakes easily come off.
- Once the vegetables are poached, we add the fried tomato and the cayenne and let it cook for a few minutes.
- We incorporate the flakes of cod and cook the whole for a couple of minutes before serving.
- We serve the Ajoarriero cod hot.