Ajoarriero salt cod with potatoes
Flaked, desalted cod with potatoes, tomatoes and peppers.
Active time35 min
Cooking45 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 16 g garlic
- 150 g onions
- 10 g fresh parsley
- 300 g jarred roasted red peppers
- 500 g potatoes
- 700 g boneless salt cod, already desalted
- 100 ml water
- 80 ml olive oil
- 500 g canned peeled tomatoes with their juice
Preparation
Wash and dry the parsley. Peel the potatoes, the onions and the garlic. Check the cod for bones and separate into large pieces. Slice the potatoes 5 mm thick. Slice the onion and garlic, cut the peppers into strips, crush the tomatoes with their juice and chop the parsley.
16 g garlic150 g onions10 g fresh parsley300 g jarred roasted red peppers500 g potatoes700 g boneless salt cod, already desalted500 g canned peeled tomatoes with their juice- knife
- chopping board
- fork
- bowl
Heat 40 ml oil in a sauté pan over low heat. Add the garlic and then the cod. Cook gently for 5 minutes without burning the garlic. Transfer everything, including the juices, to a dish.
80 ml olive oil- sauté pan
- spatula
- dish
Add the remaining 40 ml oil to the pan. Soften the onion for 5 minutes, then stir in the potatoes for 10 minutes. Add the tomatoes, peppers and water. Cover and simmer for about 15 minutes. The potatoes must be tender before continuing.
100 ml water- sauté pan
- spatula
- lid
- fork
Return the cod, garlic and their juices. Add the parsley and simmer for about 10 more minutes, folding gently. The cod should separate into opaque flakes. Cook longer if needed. Serve hot.
- sauté pan
- spatula
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration