Entree: Spain – Aragon – Bacalao Ajoarriero (Salted cod cooked with garlic, tomatoes and red pepper in a rustic Aragonese stew)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) salted cod (bacalao), about 2 medium fillets, desalted (see instructions)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 cloves (about 18 g) garlic, thinly sliced
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 1 large roasted red bell pepper, peeled and sliced — about 6 oz (170 g)
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) smoked paprika (pimentón)
- 2 medium potatoes, peeled and boiled and sliced — about 1 lb (450 g) total
- 2 hard-boiled eggs, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 bay leaf
- Salt and freshly ground black pepper to taste (use sparingly because the cod will still retain salt)

Instructions

1. Desalt the cod: place the salted cod fillets in a bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24–48 hours depending on thickness and saltiness; when ready the flesh should taste mildly seasoned. Drain, remove skin and bones, and flake the cod into large pieces.
2. Boil the potatoes: place peeled potatoes in salted water and simmer until tender, about 15–20 minutes depending on size. Drain and slice; keep warm.
3. Sauté aromatics: heat 1/3 cup (80 ml) olive oil in a wide skillet over medium heat. Add the sliced garlic and sauté until fragrant and just turning golden, about 1–2 minutes. Add the sliced onion and bay leaf and cook until the onion is softened and translucent, about 6–8 minutes.
4. Build the sauce: stir in 1 tbsp (15 ml) smoked paprika briefly (do not burn), then add the crushed tomatoes and the roasted red pepper slices. Simmer the sauce gently 8–10 minutes to develop flavor; season with a little black pepper and taste carefully for salt.
5. Add the cod: fold the flaked, desalted cod into the tomato mixture and simmer gently 5–7 minutes until the cod is heated through and the flavors meld. If the sauce seems too thick, add a splash of warm water.
6. Finish and serve: arrange the sliced boiled potatoes on a serving dish, spoon the bacalao ajoarriero over the potatoes, and scatter chopped hard-boiled eggs and fresh parsley on top. Serve hot with crusty bread and a drizzle of olive oil.