Navarra-style cod recipe (bacalao ajoarriero)

This cod recipe (“bacalao ajoarriero” in Spanish) is a fish stew associated with the Basque Country and Navarra, although many other regions of Spain have similar dishes. It is said that its origin is due to the muleteers who travelled by mule, hence its name. Like any traditional dish, there are countless variations, so we can do without some of the ingredients if desired.

Chop the onion, garlic cloves and peppers. Add also a chilli if you want to give the dish a spicy touch. Stir-fry them over moderate heat and lightly salt them. In this way the vegetables will release water, which helps not to burn them.
The recipe does not always include the addition of potatoes; they are usually added in order to achieve a more substantial dish. In that case, cut it as we would for a potato omelet, and add in this moment.
When the vegetables are poached, peel the tomato, remove the seeds, chop it and add it to the pan. If used, also add the chorizo ​​pepper and/or ñora meat.
Cut the cod into small bites, salt it if it’s fresh, and add it when some of the water from the tomato has evaporated.
If the cod is fresh, it will be enough to cook for just one minute, cover the pan and remove from the heat. Let it rest for a few minutes, this way the fish will finish cooking with the residual heat. When using desalted cod, just leave the pot cooking over moderate heat for few additional minutes.
Serve with a little chopped parsley on top.

Tips and tricks:

1. When using cod with skin, it’s possible to make a good use of it: remove the skin with a knife and then add it to the stir-fry for a few minutes. It will release its gelatin while cooking, which helps the to thicken the sauce.
2. Other recipes with traditional cod from Spain that you can consult are the cod omelette, the Easter soup or the Basque-style cod. Or you can also coat it and prepare a typical Greek-style bakaliaros skordaliá.