Bacalao al ajoarriero

Bacalao al ajoarriero (also called bacalao al ajo arriero) is a dish featuring salted cod served with a tomato sauce, accompanied by vegetables and peppers. This dish is native to Navarra, Spain.

Bacalao al ajoarriero

Alternative names	Bacalao al ajo arriero
Course	Main course
Place of origin	Spain
Region or state	Navarra
Main ingredients	Salted cod
Ingredients generally used	Garlic, tomatoes, bell peppers
Media: Bacalao al ajoarriero

Preparation

First the salted cod is soaked cold water for 24-48 hours to remove the excess salt. Once desalted, the cod is drained and patted with a towel.

Then the fish is crumbled and poached for about 10 minutes.

For the sauce the onions, garlic and bell peppers are first sautéed . Then tomato puree and paprika are added and cooked. To finish the dish, the cod pieces and sauce are mixed and served.

See also

• Spanish cuisine
• Bacalao al pil pil
• Arepa de arriero