[PLACE] NAVARRE | SPAIN | AJOARRIERO (Cod, Pepper and Tomato Stew)

pimientos
The little red peppers of the north country
featuring Piquillo de Lodosa 
 

Ajoarriero remains a dish of the Basque Country and Navarre, where it is continually being reinterpreted by local chefs. The piquillo pepper is an essential ingredient in Ajoarriero.

1 kg dried/salt cod, soaked 24 hours with three water changes
750 g tomatoes, chopped
350 g piquillo peppers
2 green peppers, chopped
6 choricero (paprika) peppers, soaked, roasted, peeled, chopped
125 ml olive oil
125 g onions, chopped
8 cloves garlic, chopped
1 tsp sugar
Parsley, large pinch
Salt, pinch (optional)
Pepper, pinch

Remove skin from cod, chop into small pieces.

In a saucepan sauté four cloves of garlic and piquillo peppers in oil over a low heat for ten minutes.

In a deep frying pan, sauté remaining garlic, onion and green peppers, add tomatoes, cook for 15 minutes, add cod skin pieces, cook for ten minutes over a medium heat.

Stir cod and choricero peppers into the tomato mixture, season with parsley, salt (if using air-dried cod) and pepper. Simmer for a further ten minutes over a very low heat.


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