Fish
Bacalao al ajoarriero with potatoes
Bacalao al ajoarriero is a Spanish dish for 4 people, ready in 50 minutes, rated easy and costing €4.50 per serving. Desalted cod gets flaked into a sauce of peppers, tomato and garlic, served with potatoes. The trick is adding the cod last so it stays in big, tender flakes.
Off we go to Navarre with a bacalao al ajoarriero, flaked into a sauce of peppers, tomato and garlic, with good potatoes.
- Total time
- 50 min
- Difficulty
- Easy
- Cost per person
- €4.50
- Calories per person
- 710 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
Bacalao al ajoarriero comes from Navarre, where muleteers once cooked this simple dish with whatever they had on hand. Desalted cod, poached then flaked, meets a thick sauce of red peppers, tomato and garlic, lifted with a touch of Espelette pepper. Tender potatoes soak up that sauce and give the dish its hearty side.
This is a fish dish that breaks away from baked fish or a simple pan fry, perfect for a weeknight dinner that doesn't eat up your whole evening. Mon Chou likes it for its textures, the flaked cod, the soft peppers and the potatoes that soak up everything. Count on it for nights when you want something real without pulling out a cookbook.
The ingredients
Fish counter
- Desalted salt cod 700 g
Fruits and vegetables
- Potatoes 800 g
- Red bell peppers 3
- Onion 1
- Garlic 5 cloves
- Parsley 4 sprigs
Pantry
- Crushed tomatoesoften in the pantry 400 g
- Espelette pepperoften in the pantry 1 tsp
- Olive oiloften in the pantry 6 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Fish
The step by step recipe
-
Cook the peeled potatoes in salted water until tender, then cut them into large chunks. 20 min
Poke them with a knife, it should slide in easily.
-
Meanwhile, poach the salt cod in simmering water for a few minutes, then drain and flake it, removing any bones and skin. 5 min
Keep the pieces fairly large, the cod shouldn't turn mushy.
-
Sauté the onion, peppers cut into strips and garlic in the oil until tender. 15 min
Cover the pan at first for the peppers, they soften faster that way.
-
Add the tomatoes and Espelette pepper, then let it reduce into a thick sauce. 10 min
A pinch of sugar tones down the tomato's acidity.
-
Stir in the flaked cod, let it warm through for two minutes, then serve with the potatoes and parsley.
Taste before adding salt, the cod often still holds some.
Our tips to get it right
- Desalt the cod well ahead of time, changing the water several times, otherwise the sauce can turn out too salty.
- Cut the peppers into thin, even strips so they cook evenly and melt better into the sauce.
- Make the pepper and tomato sauce ahead if you want to save time that evening, it reheats well before you stir in the cod.
The variations
- Swap the salt cod for fresh cod poached for a few minutes, the result is milder but just as tender.
- For a fish free version, replace the cod with cooked chickpeas, added at the end just like the cod.
- For kids, blend part of the pepper sauce until smooth and cut back on the Espelette pepper.
What to serve it with
- Crusty bread for dipping
- A simple green salad
- A glass of dry white wine
Storage
Keep the dish in the fridge in a sealed container for up to 2 days. Freezing isn't ideal, the cod's texture suffers a bit. Reheat gently in a pan or over low heat so the fish doesn't dry out.
Questions about this dish
Why do you need to desalt the cod first?
Dried salt cod is very salty and needs to soak in cold water, changed several times, for 24 to 48 hours before cooking. This step removes excess salt and softens the flesh so it flakes easily.
Can you make the sauce ahead of time?
Yes, you can make the pepper and tomato sauce the day before and keep it in the fridge. Reheat it gently, then stir in the flaked cod at the last moment so it stays tender.
Can you use a different fish instead of salt cod?
Yes, fresh cod poached for a few minutes works well in place of desalted salt cod. The flavor will be milder, less pronounced, but the flaky texture stays similar.
How do you keep the cod from overcooking?
Always add the flaked cod last, into the already hot sauce, and let it warm through for just two minutes. Cooking it too long makes it dry and less pleasant to eat.
How long does it take to make a bacalao al ajoarriero with potatoes?
Count 50 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a bacalao al ajoarriero with potatoes?
About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a bacalao al ajoarriero with potatoes cost?
About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish. Always check the labels of the products you buy.
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