Ajoarriero with a Twist

Ingredients

• 500g (1.1 lb) fresh cod fillets 500g (1.1 lb) fresh cod fillets
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 roasted red peppers, sliced 2 roasted red peppers, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the sliced roasted red peppers, smoked paprika, dried thyme, and bay leaf. Cook for another minute to allow the flavors to meld.
4. 4.
   Add the canned crushed tomatoes to the pot and bring to a simmer.
5. 5.
   Gently place the cod fillets on top of the tomato mixture. Cover the pot and let it simmer for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Ajoarriero hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and of high quality. If fresh cod is not available, you can use other white fish such as haddock or halibut as a substitute.
• Roasted red peppers — You can roast your own red peppers or use store-bought roasted red peppers. If roasting your own, place the peppers under a broiler until the skin is charred, then let them cool before peeling and slicing.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the pot before adding the crushed tomatoes.
• Serve the Ajoarriero with crusty bread to soak up the delicious sauce.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld and intensify.

Serving advice

Serve the Ajoarriero as a main course, accompanied by a fresh green salad and crusty bread. It can also be served with steamed vegetables or rice for a heartier meal.

Presentation advice

Garnish the Ajoarriero with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the stew to shine through.