Dish

Ajoarriero

Codfish Stew

Ajoarriero is a dish that is typically made with salt cod, which is soaked in water for several hours to remove excess salt. The cod is then cooked with potatoes, peppers, onions, and garlic in a tomato-based sauce. The dish is typically served hot and garnished with parsley. Ajoarriero is a popular dish in the Basque Country and is often served as a main course.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Ajoarriero is a traditional dish that has been enjoyed in the Basque Country for centuries. It is believed to have originated as a way to use up leftover salt cod, which was a staple food in the region. Today, it is a popular dish that is enjoyed throughout Spain and beyond.

Dietary considerations

Ajoarriero is a high-protein dish that is low in fat and calories. It is a good source of vitamins and minerals, including vitamin C, potassium, and iron. However, it is high in sodium due to the salt cod, so it may not be suitable for people on a low-sodium diet.

Variations

There are many variations of ajoarriero, with some recipes calling for the addition of tomatoes, white wine, or even eggs. Some versions of the dish also include other types of fish, such as hake or tuna.

Presentation and garnishing

Ajoarriero is typically served in a clay pot or cazuela, which helps to keep the dish warm. It is often garnished with parsley or chopped peppers.

Tips & Tricks

To make ajoarriero, be sure to soak the salt cod in water for several hours to remove excess salt. You can also add other ingredients to the dish, such as tomatoes or white wine, to give it a different flavor.

Side-dishes

Ajoarriero is typically served as a main course, but it can also be served as a tapa or appetizer. It pairs well with crusty bread and a glass of red wine.