Ajoarriero is one of the great cod stews in Navarre and the Basque Country, and the tail is the perfect cut for it: it flakes easily and absorbs all the flavor of the garlic, pepper, and tomato sofrito. A muleteer's dish, humble in origin and enormous in flavor, proving that the best cod is not always the most expensive.
Ajoarriero is the recipe that Navarrese muleteers cooked on the road with what they had: dried cod, garlic, oil, and peppers. With cod tail, which flakes easily, it's perfect.
Ingredients
- 500g desalted cod tail, flaked (we use Boneless Desalted Cod Tail (1pc) - 500g)
- 6 cloves garlic, minced
- 2 roasted red peppers, cut into strips
- 2 ripe tomatoes, grated
- Plenty of olive oil
- 1 chili pepper (optional)
- Fresh parsley
Step-by-step preparation
- Garlic In a saucepan with plenty of olive oil over medium-low heat, sauté the garlic without burning it (3 min). Add the chili pepper if using.
- Vegetables Add the grated tomato. Cook for 5 minutes. Add the peppers in strips.
- Cod Flake the cod tail with your hands directly into the saucepan. Stir well. Cook over low heat for 15 minutes, stirring occasionally.
- Result It should be a thick, almost dry stew, with the cod integrated into the pepper and tomato. Garnish with fresh parsley.
Buy it at BacalaloBoneless Desalted Cod Tail (1pc) - 500g€10.95 · 24-48h refrigerated shipping →Frequently asked questions
Which cod cut is best for ajoarriero?
Cuts that flake well, such as the tail or shredded cod. The shredded texture is exactly what this traditional stew calls for.
Does ajoarriero contain potatoes?
It depends on the region. Classic Navarrese ajoarriero focuses on cod, garlic, peppers, and tomato; some versions add potatoes to make it heartier.
Is ajoarriero spicy?
It usually has a touch of chili or spicy pepper, but mild. You can adjust it to your taste without distorting the dish.
