Cod al ajoarriero
- 500 GRAM COD, in pieces
- 1 ONION, chopped
- 4 POTATOES, peeled and in thin slices
- 2 SWEET RED PEPPERS, in strips
- 4 CLOVES GARLIC, chopped
- 3 TOMATOES, peeled and chopped
- 1 TBSP PARSLEY, chopped
- OLIVE OIL
Stir fry the onion 2 minutes, add the potatoes and stir fry 10 minutes more, stir often. In a separate pan, stir fry the peppers for 5 minutes, add the tomatoes and fry 3 minutes more; add this mixture to the potatoes and simmer for 10 minutes. Stir fry the garlic three minutes, add the cod and fry 5 minutes more. Put the fish into an earthenware dish and spoon the vegetable mixture on top. Bake ten minutes in the oven at 200 degrees Celsius. Sprinkle with parsley.
Ajoarriero refers to the old days' Spanish muleteers, who traveled from village to village and traded garlic. You can use the same method for bacelhao, but also for vegetables like cauliflower.
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