Entree: Spain – Navarre – Bacalao al Ajoarriero (Salted cod simmered with garlic, tomatoes and roasted peppers in a rustic Navarrese sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) salted cod, desalted, drained and flaked (after desalting yields about 12 oz/340 g usable cod)
- 4 tbsp (60 ml) extra-virgin olive oil
- 6 garlic cloves, about 30 g, thinly sliced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 tsp (5 ml) smoked paprika (pimentón)
- 14 oz (400 g) canned crushed tomatoes or very ripe tomatoes, chopped
- 6 jarred piquillo peppers or roasted red bell pepper strips, about 8 oz (225 g), drained and sliced
- 1 lb (450 g) potatoes, peeled and cut into chunks for boiling
- 2 tbsp (30 ml) dry white wine or water
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) salt, adjust after tasting (salt content depends on desalting)
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

1. Desalt the cod by placing it in a bowl of cold water and refrigerating for 24–36 hours, changing the water 3–4 times until the flesh is pliable and salt level is reduced. Drain, remove skin and bones, and flake into large pieces; measure usable weight (~12 oz/340 g).
2. Place the potatoes in salted water and simmer until fork-tender, about 15–20 minutes. Drain and keep warm. Optionally mash lightly and set aside.
3. In a wide skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden and fragrant, about 1–2 minutes, taking care not to burn it.
4. Add the chopped onion and sweat gently until translucent, about 6–8 minutes. Stir in the smoked paprika for 30 seconds to bloom.
5. Add the crushed tomatoes and white wine, bring to a simmer and cook 8–10 minutes until the sauce thickens slightly. Add the sliced roasted peppers and simmer 3 minutes to heat through.
6. Gently fold the flaked cod into the sauce and cook on low for 4–6 minutes until the cod is heated through and flakes begin to soften into the sauce. Taste and adjust salt and pepper carefully.
7. To serve, arrange boiled potatoes on a platter and spoon the ajoarriero and cod over them, or fold a portion of the sauce into the lightly mashed potatoes for a creamier presentation. Sprinkle with chopped parsley and a drizzle of olive oil.