Description
Ajoarriero Bliss is a traditional Spanish dish that transforms tender cod into a flavorful, hearty feast with sautéed onions, garlic, roasted peppers, tomatoes, and optional potatoes, all infused with smoky paprika and finished with a rich pil pil sauce made from cod skins. Perfect for a satisfying family meal.
Ingredients
Scale
Fish
- 1 kg Desalted cod
- Cod skins (as needed, to make pil pil sauce)
Vegetables
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, roasted or fresh
- 1 medium Green bell pepper, sliced
- 2 medium Tomatoes, chopped
- 300 g Potatoes, peeled and diced (optional)
Seasonings and Oil
- 4 tablespoons Olive oil (for sautéing)
- 1 teaspoon Sweet or smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Prepare the base: In a large pan, warm the olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing until the onions become translucent and fragrant.
- Add peppers: Toss in the roasted red bell peppers and sliced green bell pepper. Stir well and let the mixture cook together, allowing the peppers to soften and release their sweetness.
- Cook tomatoes: Add the chopped tomatoes to the pan and cook until they soften and release their juices, creating a rich sauce base.
- Add cod: If using fresh cod, gently place it into the pan and cook until it flakes easily with a fork. For desalted cod, fold it in carefully after the vegetables have cooked.
- Add potatoes and season: If you choose to include the diced potatoes, add them now along with the sweet or smoked paprika, salt, and pepper. Stir everything well and continue cooking until the potatoes are tender and infused with the flavors.
- Finish with pil pil sauce: Serve the Ajoarriero hot, drizzling the pil pil sauce made from cod skins over the top for added richness and depth of flavor.
Notes
- Desalting cod ahead of time is crucial if not using pre-desalted cod; soak it in water for 24-48 hours, changing the water periodically.
- Roasting the red bell pepper before adding enhances the smoky flavor of the dish.
- Potatoes are optional but add a hearty element to the recipe.
- To make pil pil sauce, gently simmer the cod skins in olive oil until gelatinous, then strain and drizzle over the finished dish.
- Adjust seasoning to taste, especially salt, since cod can be quite salty.
