Recipe - Ajoarriero (Salt Cod and Red Pepper Salad)
Strictly speaking, the potato could be omitted for a truly authentic Catalan version of this Spanish dish. Yellow and green peppers could be added for visual effect and are sometimes used in Catalonia restaurants, as is tomato paste.Ingredients (for four people): |
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| 200 grams
Salt Cod fish 200 grams potato 1 sweet Red Pepper 4 tablespoons extra virgin olive oil 1 tablespoon sherry wine vinegar 1 garlic clove, sliced Salt fresh ground pepper Directions: Prepare the Cod Soak the fish 24 hours, storing in a fridge and changing the water three times during the day Remove any skin and bones Shred the fish, tearing it into thin strips by hand Char the whole peppers over an open flame until the skin is blackened and blistered (use a grill or over a gas stove (take care to avoid burning) Transfer the charred peppers to a brown paper bag Closed The bag and let the peppers sit in the bag for 15 minutes Use a knife to carefully scrape the blackened skin away. Cut the peppers open and remove & discard the seeds and white membrane Slice the peppers into strips or chunks Peel the potatoes and cut them into chunks Add potato chunks to a pan of boiling salted water Cook, covered, for around 10 minutes until the potatoes are tender Drain the potatoes When the potatoes are cool enough to handle, cut into fine chunks and place in a salad boil While the potatoes are still warm, add two tablespoons of the oil and vinegar Add salt & pepper to taste Add the shredded cod fish and the sliced pepper to the potatoes then toss gently Cover bowl with cling-film and leave at room temperature for about an hour When you are ready to serve, arrange the red pepper on a serving platter Add the cod & potato. Heat the remaining olive oil in a saute pan over medium heat. Brown the garlic slices Pour this hot garlic and oil over the salad and serve immediately |
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