Ajoarriero, that classic stew of shredded cod with garlic, peppers, and tomato, has a cold version perfect for summer: it's served at room temperature as a salad or as a dip for bread. When cold, the flavors settle and it's refreshing without losing its character. A different and summery way to enjoy a traditional dish.
Ajoarriero is one of the most emblematic dishes of Navarra. Its name refers to the muleteers (arrieros), the mule drivers who traveled the roads of Spain and prepared this mixture of shredded cod, tomato, pepper, and garlic at their stops. It can be eaten hot as a stew or cold as a salad, and in both versions, it's addictive. Here's the cold version, ideal for summer or as a tapa.
Ingredients
- 300 g of desalted shredded cod (we use Extra Desalted Shredded Cod - 500g)
- 2 roasted red peppers (or canned)
- 3 ripe tomatoes
- 1 medium onion
- 4 cloves of garlic
- 1 dried chili pepper (optional)
- Plenty of extra virgin olive oil
- Salt (carefully) and pepper
- Fresh parsley
Step-by-step preparation
- In a large pan, heat 5-6 tablespoons of oil over medium heat. Add the sliced garlic and the broken chili pepper. Sauté for 2 minutes until the garlic is pale golden. Remove the chili pepper.
- Add the finely chopped onion and sauté for 10 minutes over low heat. Add the grated tomato and the red peppers cut into strips. Cook for 8-10 more minutes, stirring until the tomato loses its water and everything is well integrated, almost like a thick sofrito.
- Add the shredded cod and sauté for 3-4 minutes over low heat, mixing well with the sofrito. The cod should integrate with the vegetables but maintain its fibrous texture. Do not cook it longer or it will dry out.
- Remove from heat and let cool completely at room temperature. Once cold, adjust the oil (it may need a little more) and salt. Add chopped fresh parsley.
- Serve at room temperature in a plate or bowl, with toasted country bread for spreading. It also works as a filling for piquillo peppers or as a base for a spectacular toast.
Our secret tip
Cold ajoarriero is one of those dishes that are better the next day, when all the flavors have married. Prepare it the day before, store it covered in the refrigerator, and take it out half an hour before serving to allow it to come to room temperature. And a use that few know about: it's a spectacular filling for empanadas. Fill empanada wrappers with cold ajoarriero, seal them, and fry them. It's addictive.
Buy it at BacalaloExtra Desalted Shredded Cod - 500g€19.97 · Refrigerated 24-48h delivery →Discover our entire collection of Shredded Cod →
Frequently asked questions
How is it different from classic ajoarriero?
It's served cold or at room temperature, making it more refreshing and convenient to prepare in advance, ideal for summer.
Can it be used as a spread?Yes, finely chopped and cold, it works as a dip or pâté to spread on toast, breadsticks, or crudités.
How long does it last cold?2-3 days in the refrigerator, well covered, and the flavors even improve with resting. Take it out a little before serving.
