Dried Cod With Tomatoes and Peppers
(Bacalao al Ajo Arriero)
From Penelope Casas, Delicioso
- 2 pounds dried boneless salt cod
- 3 medium-large potatoes, peeled, cut in 3/4-inch cubes
- olive oil to sprinkle on potatoes
- 2 green bell peppers
- 3 tbs. olive oil
- 6 cloves garlic, peeled
- 6 sprigs parsley, stems trimmed
- flour for dusting
- 6 cloves garlic, in thin slices
- 2 tsp. imported sweet paprika
- 4 medium tomatoes, skinned, seeded, finely chopped
- 1 bay leaf
- 5 tbs. wine vinegar
- salt to taste
- Soak cod in cold water to cover in refrigerator for 2-3 days,
changing water once or twice daily, until desalted to taste.
Drain and dry on paper towels.
- Arrange cubed potatoes in a greased roasting pan, and drizzle
with olive oil. Put the peppers in another pan and place both
in a 375F oven. Cook peppers for about 35 minutes, turning
once, or until the skin separates from the peppers; cook
potatoes about 50 minutes, turning occasionally. Put peppers
in plastic bag to steam, then cool, peel, core, seed, and
cut into long strips.
- In the meantime, heat 2 tbs. oil in a large shallow caserole
and saute the whole garlic until lightly golden. Add parsley
and saute a second to soften. Transfer garlic and parsley to
a mortar or mini-processor and reserve.
- Dust cod with flour and quickly saute on both sides. Remove
from pan while making the sauce.
- Add sliced garlic and cook until it begins to turn golden.
Stir in paprika, then add the tomatoes, peppers, and bay leaf.
Cook over medium-low flame for 5 minutes.
- Mash the reserved garlic and parsley to a paste, stir in
vinegar, and add this mixture to the casserole. Add the
cod and potatoes; cover, and cook slowly 10 minutes. Taste
- I changed the steps to remove the sauteed cod and add it back
after building the sauce. It's easier to build the sauce without
having the cod in the pan, and the cooking time for the cod
- The recipe calls for a casserole, but I usually use a large
frying pan (or two, one for sauteeing and a larger/deeper one
for the final cooking). By casserole, Casas means something
you can put on the stovetop, not just a baking dish.
Keywords: Spanish, Fish, .