Ajoarriero remains a dish of the Basque Country and Navarre, where it is continually being reinterpreted by local chefs. The piquillo pepper is an essential ingredient in Ajoarriero.
1 kg dried/salt cod, soaked 24 hours with three water changes 750 g tomatoes, chopped 350 g piquillo peppers 2 green peppers, chopped 6 choricero (paprika) peppers, soaked, roasted, peeled, chopped 125 ml olive oil 125 g onions, chopped 8 cloves garlic, chopped 1 tsp sugar Parsley, large pinch Salt, pinch (optional) Pepper, pinch
Remove skin from cod, chop into small pieces.
In a saucepan sauté four cloves of garlic and piquillo peppers in oil over a low heat for ten minutes.
In a deep frying pan, sauté remaining garlic, onion and green peppers, add tomatoes, cook for 15 minutes, add cod skin pieces, cook for ten minutes over a medium heat.
Stir cod and choricero peppers into the tomato mixture, season with parsley, salt (if using air-dried cod) and pepper. Simmer for a further ten minutes over a very low heat.
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