Welcome to Paulina Cocina! If you don’t know this dish, the most important thing and the first thing we have to tell you is that it is a stew. But it’s not just any stew, it’s a stew that can be eaten well. hot in winter or warm in less hot times.
He every time It is a preparation based on crumbled dried cod, garlic, peppers, tomato and olive oil, which is cooked slowly. It can be left overnight so that the flavors concentrate and what we suggest is having a little bread on hand.
This traditional Spanish recipe is easy to make wherever you are in the world so we no longer have any excuses not to start. With you: the every time.
About the ajoarriero
What is it and where did it come from?
He garlic cod, also known as bacalao al ajoarriero, is a traditional culinary preparation of Spanish gastronomy, especially from the Navarra region. It is a dish made from crumbled cod sautéed with garlic, peppers, tomato and olive oilcooked slowly for a tasty and comforting mixture.
This preparation has been part of the Spanish diet for centuries and has its origin in rural life and the commercial routes of the muleteers (merchants or transporters who traveled by land).
The recipe may vary slightly depending on the area or the personal preferences of the cooks, but it always stands out for the intense flavor and the mixture of flavors and aromas characteristic of the every time.
Although he every time Traditionally prepared with cod, there are modern variations that can incorporate other ingredients or adapt to different food preferences. It is a dish highly appreciated by lovers of Spanish cuisine and is commonly found on restaurant menus and gastronomic fairs in Spain.
Where does your name come from?
Name “every time” comes from the muleteers, who were the ancient merchants or transporters who traveled with goods by land. It is believed that this dish was popular among them due to its simplicity and ease of preparation on trade routes and long journeys.
He every time It is a dish appreciated for its intense flavor and its ability to take advantage of basic and abundant ingredients in the region, such as cod and garlic. Although it was traditionally a food of peasants and workers, today it has become a culinary specialty of Spain.
5 facts you should know
- Regional versatility: Although its origin is attributed to Navarra, ajoarriero has spread to other regions in northern Spain, such as La Rioja, Aragon and some provinces of the Basque Country. Each region may have slight variations in the recipe, which adds diversity to this preparation.
- Modern adaptations: Despite being a traditional recipe, ajoarriero has undergone modern adaptations. In some places, additional ingredients such as egg, potato or even seafood have been added to give it a different touch.
- Lenten dish: Cod, one of the main ingredients in ajoarriero, is a salty, dried fish that is preserved for a long time, making it suitable for consumption during Lent. Same as him Vigil Potajeare traditional recipes from that time.
- Popular celebrations: In certain regions of Spain, the ajoarriero is part of local celebrations and festivities. In Navarra, for example, it is served at the San Fermín Festival, especially during the traditional pilgrimage to the hermitage of San Fermin de Aldapa.
- Literary inspiration: The ajoarriero has also been mentioned in literary works. In the novel “Tirano Banderas” by the Spanish writer Ramón del Valle-Inclán, reference is made to ajoarriero as one of the dishes that the muleteers enjoyed.
The secret of a good garlic cod
The secret of a good every time lies in the quality of the ingredients used and the balance of flavors that is achieved during its preparation. Some key elements to achieve a delicious ajoarriero:
- Quality cod: Using high-quality cod is essential, since it is the main ingredient of the dish. Dried and desalted cod must be in good condition and have a fresh flavor to enhance the final result.
- Fresh and finely chopped garlic: Garlic is essential for ajoarriero, as its name suggests. Using fresh garlic and chopping it finely will allow the garlic flavor to be evenly distributed throughout the dish.
- Ripe peppers and tomatoes: The peppers and tomatoes must be at their ripe point to provide an optimal and pleasant flavor. The peppers are usually red or green, and the tomato provides a touch of acidity that balances the dish.
- Quality olive oil: Olive oil is an essential part of the recipe and greatly affects the final flavor of the ajoarriero. Using a quality extra virgin olive oil will enhance the flavors and add a touch of softness to the dish.
- Cook over low heat: Ajoarriero is a preparation that requires time and patience. Cooking over low heat will allow the flavors to blend and develop fully, creating a delicious texture and aroma.
- Balance of flavors: It is important to find the right balance between ingredients. Neither cod nor garlic should predominate, but all flavors should complement each other harmoniously.
- Additional ingredients (optional): If additional ingredients are used, such as onion, potato or peas, make sure they are cooked thoroughly and blend properly into the dish.
He every time It is more than a simple recipe, it is a reflection of the history and culture of Spain, so each family can have its own version of the ajoarriero recipe, passing it on from generation to generation. So this is a traditional recipe but it accepts innovations.
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Yield: 4 portions
Preparation time: 30 minutes
- 500 g desalted and crumbled cod
- 4 cloves garlic, finely chopped
- 2 red peppers, cut into thin strips
- 2 ripe tomatoes, peeled and chopped
- 1 large onion, finely chopped
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Chopped fresh parsley to decorate
How to make ajoarriero
- In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and onion and stir until they begin to brown.
- Add the peppers and cook for a few minutes, then add the chopped tomatoes and cook until they dissolve, forming a kind of sauce.
- Add the crumbled cod to the pan and mix with the sauce until all the ingredients are well integrated.
- Cook over low heat for 10-15 minutes, stirring so it doesn’t stick. Taste and season to taste.
- Once the cod is cooked through and has absorbed the flavors of the sauce, remove from the heat. Serve hot, sprinkled with fresh chopped parsley as decoration.