Salted Cod with Garlic and Tomatoes ( Bacalao al Ajo Arriero)

BACALAO AL AJO ARRIERO

Salted Cod with Garlic and tomatoes

This recipe originated when mule carriers would transport seafood from the province of Vizcaya in northern Spain, in the Basque country to inner provinces away from the ocean through mountains and country side.  They would bring with them salted cod as this was a way to preserve fish and they would desalted in the rivers and mince into a frying pan and cooked with olive oil, plenty of garlic, tomatoes and bell peppers with a touch of red pepper.

INGREDIENTS

Five to six pieces of Cod

One head of Garlic

Olive oil

Red bell peppers

One small glass of white wine

One small can of tomato sauce

( or) 4- 6 ripe tomatoes

Salt  to taste

Red pepper

You may garnish with one hard boiled egg

 

You will boil the cod in salted water.  Once cooked you drain well the water and you break up the Cod in small pieces.  In a large frying pan you saute a small head of fresh garlic in olive oil. Then you add the tomatoes and the bell peppers chopped in small pieces.  Add wine and red pepper and salt if needed.  Once it has started to boil add the broken pieces of Cod.  Let all cook for about 15 to 20 minutes.  Serve with bread and garnish with hard boil eggs.