Bacalao Ajoarriero – a delicious recipe with cod, olive oil, tomatoes, piquillo peppers, onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
2
Once desalted cod, crumbles in his hands and wash out with cold water faucet. Then all the water is drained until it completely dry.
3
In a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
4
In another pot begins to heat the oil and we add the finely chopped onion and green pepper. When the set is add the tomato sauce.
5
Once the vegetables are almost cooked, add the salt and a tablespoon of sugar. Then add the drained and dried cod with piquillo peppers cooked with garlic.
6
Finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. At this point add the parsley and chilli.
7
To ease you can add potatoes and eggs.
470
kcal
Calories
25
g
Fat
57
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 750 g cod, 1 dl olive oil, 200 g tomatoes, 4 piquillo peppers, and more.
Yes, Bacalao Ajoarriero falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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