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Phone WhatsApp  + 34 634 452 743

Phone WhatsApp  + 34 634 452 743

Ajoarriero Traditional Recipy

Ingredientes Ajoarriero

Here is the recipe that I showed you the other day in my Instagram profile


  • 1.2 kg of desalted cod, drained
  • 250 ml of extra virgin olive oil
  • 4 cloves of garlic, chopped
  • ½ big onion, finely chopped
  • ½ kg of crushed and peeled tomato
  • ½ teaspoon of sweet or spicy paprika, to taste

To desalt the fish just put the flakes of cod in a large bowl with cold water. Rinse the fish and bowl after 10 minutes, get new tap water and change it throughout the day (3 – 4 times in 24 hours) and try it. Better if it is left unsalted, the salt will come out once is cooked. The skin is good, it dissolves and brings to the dish a nice texture.

Fry the garlic in the olive oil until it changes colour slightly. Add the onion and once it all changes colour put in the cod and start to ‘rock’ the pan for about 5-10 minutes and stir it with a spoon. Once cooked (5-10 minutes) allow for some time for the sauce to reduce. Add the tomato and paprika and stir it. Allow a few minutes for the tomato to reduce, stirring.

You can add some roasted piquillo peppers on top when you’re serving it. Also a side of chips would go well with it.

Bon appetit!

Bacalao al ajoarriero

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