Cod Ajoarriero Style
Fish and broths are a deeply-rooted Spanish tradition at Christmas, and Cod Ajoarriero Style is one of the simplest and tastiest. This dish is made with various vegetables cooked in olive oil a frying pan.
Ingredients
- 800 gr fresh unsalted cod fish
- 1 onion
- 1 green bell pepper roasted and deseeded
- 3 cloves garlic finely chopped
- 6 tablespoons olive oil
- 2 tablespoons paprika
- 5 tablespoons tomato puree
- 4 piquillo peppers (canned) thickly sliced, deseeded
- parsley small bunch, chopped
- 240 ml fish stock
Instructions
- Start by soaking the cod to remove any excess salt and rinsing it well with cold water. Dry the fish with kitchen paper and into 5 cm (2 inch) pieces.
- Peel and wash the onion and green bell pepper, then julienne them thinly.
- Heat the olive oil in a skillet over medium-low heat and sauté the onion, garlic and green pepper. Once the onion has softened and become translucent add the tomato puree, paprika and piquillo peppers. Stir and combine well for 5 minutes or so then pour in the fish stock.
- Check the seasoning and adjust with more salt if necessary.
- Place the cod in the skillet and simmer for about 5-10 minutes until the cod is just cooked and a little flaky.
- Serve with steamed potatoes and a sprinkling of chopped parsley on top and enjoy!
Notes
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