Bacalao al ajoarriero | Spanish cod with peppers and garlic
(0)
35 min
Quick
Sezamo
O rețetă spaniolă emblematică din Navarra și Țara Bascilor, în care fileurile fragede de cod se împletesc perfect cu dulceața ardeilor copți, usturoi aromat și sos dens de roșii. O mâncare caldă, savuroasă și reconfortantă, pregătită într-o singură tigaie în doar 35 de minute.
Ingredients
Preparation method
Ingredient preparation
Pat the fish fillet pieces thoroughly dry with paper towels to remove excess moisture, then cut them into bite-sized pieces. Season lightly with a little sea salt and ground black pepper.
Finely chop the yellow onion and thinly slice the garlic cloves. Cut the roasted peppers into long strips and drain well. Finely chop the fresh parsley.
Cooking
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the fish pieces and cook for 2-3 minutes on each side, just until opaque, then carefully transfer them to a plate.
Chef's tip
If using traditional salt cod, make sure it is thoroughly desalted beforehand in cold water for 24-48 hours, changing the water several times.
Bacalao al ajoarriero is even tastier the next day, as the fish chills and absorbs all the flavors of garlic and roasted pepper.
27 min
Under an hour
