Spanish Bacalao Ajoarriero

Our take on Bacalao Ajoarriero—a spicy Spanish dish of salt cod dressed in a sauce of tomatoes, peppers, garlic and Pimentón de la Vera—is inspired by a tapa that our Assistant Imports Buyer, Asha, ate at the Mercado San Miguel during her recent trip the Madrid, Spain. This simplified version skips the hassle of soaking the salt cod and uses succulent Cod Fillets in Olive Oil instead. Serve atop crostini or spoon over cooked potatoes for a simple appetizer.

Recipe by Asha Loupy

Serves 6

Ingredients

3 tablespoons extra virgin olive oil
1 small shallot, finely chopped
1/2 cup green bell pepper, chopped
1 large garlic clove, minced
4 piquillo peppers, finely chopped
1/2 teaspoon Pimentón de la Vera
1 large tomato, grated (about 1/2 cup)
2 jars Cod Fillets in Olive Oil, lightly drained

Instructions

In a medium skillet, heat olive oil over medium heat. Add the shallots, green peppers and garlic and sauté until vegetables begin to soften, about 5-6 minutes.

Add the chopped piquillo peppers and pimentón and continue to cook for another minute. Stir in the tomatoes, reduce heat to low and let simmer uncovered for 7-8 minutes, or until the tomatoes cook down and the sauce thickens slightly.

Remove from heat and gently fold in the lightly drained cod into the sauce. Pile atop crostini or spoon over slices of boiled potatoes. Serve warm or at room temperature.