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Dried Cod With Tomatoes and Peppers

(Bacalao al Ajo Arriero)

From Penelope Casas, Delicioso

Serves: 4-6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Dust cod with flour and quickly saute on both sides. Remove from pan while making the sauce.
  5. 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.
  6. 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 for salt.


  • 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 isn't critical.
  • 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, .