Bacalao Ajoarriero Recipes
BACALAO AJOARRIERO
Make and share this Bacalao Ajoarriero recipe from Food.com.
Provided by Holmes Basque
Categories European
Time 1h
Yield 1 4, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
- Once desalted cod, crumbles in his hands and wash out with cold water faucet. Then all the water is drained until it completely dry.
- In a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
- In another pot begins to heat the oil and we add the finely chopped onion and green pepper. When the set is add the tomato sauce.
- Once the vegetables are almost cooked, add the salt and a tablespoon of sugar. Then add the drained and dried cod with piquillo peppers cooked with garlic.
- Finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. At this point add the parsley and chilli.
- To ease you can add potatoes and eggs.
Nutrition Facts : Calories 188.1, Fat 1.5, SaturatedFat 0.3, Cholesterol 80.6, Sodium 107.1, Carbohydrate 7.9, Fiber 2.3, Sugar 4, Protein 34.8
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