Cod Ajoarriero Style

Name: Cod Ajoarriero Style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 gr fresh unsalted cod fish; 1 onion; 1 green bell pepper; 3 cloves garlic; 6 tablespoons olive oil; 2 tablespoons paprika; 5 tablespoons tomato puree; 4 piquillo peppers; parsley; 240 ml fish stock

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course
Cuisine
Spanish

Cod Ajoarriero Style

Iris Warren

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Fish and broths are a deeply-rooted Spanish tradition at Christmas, and Cod Ajoarriero Style is one of the simplest and tastiest. This dish is made with various vegetables cooked in olive oil a frying pan.

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Ingredients

Servings

800 gr fresh unsalted cod fish
1 onion
1 green bell pepper roasted and deseeded
3 cloves garlic finely chopped
6 tablespoons olive oil
2 tablespoons paprika
5 tablespoons tomato puree
4 piquillo peppers (canned) thickly sliced, deseeded
parsley small bunch, chopped
240 ml fish stock

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Instructions

Start by soaking the cod to remove any excess salt and rinsing it well with cold water. Dry the fish with kitchen paper and into 5 cm (2 inch) pieces.
Peel and wash the onion and green bell pepper, then julienne them thinly.
Heat the olive oil in a skillet over medium-low heat and sauté the onion, garlic and green pepper. Once the onion has softened and become translucent add the tomato puree, paprika and piquillo peppers. Stir and combine well for 5 minutes or so then pour in the fish stock.
Check the seasoning and adjust with more salt if necessary.
Place the cod in the skillet and simmer for about 5-10 minutes until the cod is just cooked and a little flaky.
Serve with steamed potatoes and a sprinkling of chopped parsley on top and enjoy!