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It is one of the simplest dishes and one that can be used as an appetizer (a texture more like ensaladilla rusa) as well as a main dish (with less crumbled cod). Ajoarriero is one of those winning recipes, very complete and capable of saving any menu. The star ingredient is the crumbled cod, which already denotes the great flavor that the dish will have. So if you have never dared to prepare it at home, here we share with you the step by step of the ajoarriero recipe.
Ajoarriero recipe
Ingredients:
- 800 g of codfish, crumbled
- 8 cloves of garlic
- 500 g fried tomato (you can also make it without tomato)
- 4 chorizo peppers
- 1 green bell pepper
- 2 spring onions
- Olive oil
- 1 potato
- 2 hard-boiled eggs
- A pinch of chopped parsley
Preparation:
- First crumble the cod and soak it in water for 24 hours. It is recommended to change the water every 8 hours and store it in the refrigerator.
- After the whole day, drain well and let it release all the water.
- At the same time, chop the garlic, the spring onions and the potato in small pieces and distribute in a casserole with olive oil and fry the garlic cloves and the chopped spring onions, while the thin potatoes are also frying.
- Once poached, add the choricero peppers (previously soaked). Then lower the heat to low and, finally, add the cod.
- Turn it a couple of times and pour the tomato sauce in a circular motion. Meanwhile, cook the eggs and once they are cooked, chop them well and add them to the ajoarriero, mixing so that they are well integrated.
- After 10 minutes, sprinkle with parsley and serve.