A white Godello from the DO Valdeorras in Galicia has enough structure and creaminess to parry the intense, complex flavors of this dish.
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Ajoarriero Salt Cod (Bacalao ajoarriero)
Preparation
Soak the salt cod in cold water for 36 hours, changing the water every 8 hours. Transfer the cod to a pan and cover with water. Place over a low heat. Before the water boils, remove the pan from the heat, leaving the cod to cool in its cooking water. Drain and break into pieces. Heat the olive oil in an earthenware dish and gently fry the finely-chopped onion until it begins to brown. Add the garlic and pieces of cod and cook for 10 minutes, shaking the pan to combine all the flavors. Cut the Piquillo peppers into thin strips and fry in a frying-pan. Add the tomato sauce, mix well and add the mixture to the cod. Check the seasoning and cook everything together for 2 minutes.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Presentation
Serve in the earthenware dish, sprinkled with chopped parsley.
Nutritional Facts
Energy (kcal): 703
Energy (kJ): 2,941
Proteins (g): 33.5
Fat (g): 53.7
Carbohydrates (g): 23
Iron (g): 2,1
Vitamin E (mg): 3
Magnesium (mg): 64.5
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes to 1 hour
- 600 gr salt cod
- 1 onion
- 3 garlic cloves
- 4 piquillo peppers
- 200 ml Spanish olive oil
- Salt
- Parsley
- 21.164 lb salt cod
- 1 onion
- 3 garlic cloves
- 4 piquillo peppers
- 7.164 fl. oz Spanish olive oil
- Salt
- Parsley
- 2.79 lb salt cod
- 1 onion
- 3 garlic cloves
- 4 piquillo peppers
- 0.845 cup Spanish olive oil
- Salt
- Parsley
Wine match