Wednesday, December 21, 2011

Cod Fish "Ajoarriero" Style (Bacalao al Ajoarriero)

"Ajoarriero" is a style of cooking in which the main ingredients are garlic, peppers and potatoes. The most famous dish is "cod fish ajoarriero style." The origins of this dish are unknown but something we know is that the word "ajo" is garlic and "arriero" is a mule driver who used to move goods on mules from one point to another in Spain. It is possible that the "arrieros" cooked with garlic and vegetables preserved in olive oil.


1 1/2 Pound Unsalted Cod Fish
5 Garlic Cloves Finely Chopped
1/2 Onion
1/4 Green Pepper
1/4 Red Pepper
1/4 Yellow Pepper (optional)
3 Tablespoons "Vizcaina Sauce" 
4 Potatoes Cut in Cubes
Olive oil

In a pan place 2 tablespoons olive oil, then add the onion, garlic and peppers and cook on low heat. Remove when done and then add more oil and the cod fish to the pan. Cook on low heat (confit) and remove when done. In the same pan cook the potatoes on low heat and at the last minute raise to high heat. When done remove from the pan and add the potatoes and cod to the onions, garlic and peppers. Mix all the ingredients together and add the "Vizcaina Sauce." Serve with a poached egg. (For sauce recipe, see Bacalao a la Vizcaina - Cod Fish Vizcaina Style).