Best Ajoarriero Spanish Salt Cod And Red Pepper Salad Recipes

SALT AND PEPPER SALAD

Steps:

• Wash and drain lettuces. Drain water chestnuts. Mix all in a bowl and sprinkle evenly with salt and pepper. Cut open a bag of Fritos and mash them. Then sprinkle on top. Recommended for dressing is a light, perhaps citrusy, vinagrette.

SPANISH COD

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

SPANISH POACHED COD

Steps:

• Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat. When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes.
• Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets. Cook, stirring frequently, for a few minutes, till tomatoes mush up. Add wine and stir till well combined. Taste and season with salt to taste.
• Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets). Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are).
• When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm.
• Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency.
• Plate fish and spoon sauce over the top. Excellent served with brown saffron rice.

AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD

Steps:

• Prepare the salt cod.
• Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
• When the cod has softened, remove any skin and bones.
• Shred the fish, tearing it into thin strips with your hands.
• Prepare the peppers.
• Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
• Using tongs, turn the peppers frequently until the skin is blackened and blistered.
• Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
• Using a paring knife, carefully scrape the blackened skin away.
• Cut the peppers open, remove and discard the seeds and white membrane.
• Slice the peppers into strips or chunks.
• Prepare the potatoes.
• Peel the potatoes and cut them into chunks.
• Add them to a pan of rapidly boiling salted water.
• Cook, covered, for 10 to 12 minutes until the potatoes are tender.
• Drain.
• As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
• While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
• Prepare the salad.
• Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
• Cover bowl with plastic wrap and set aside at room temperature for about an hour.
• When you are ready to serve, arrange the salad on a serving platter.
• Heat the remaining olive oil in a saute pan over medium heat.
• Add and brown the garlic slices.
• Pour this hot garlic and oil over the salad and serve.