AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD

Ajoarriero - Spanish Salt Cod and Red Pepper Salad image

According to Nancy Harmon Jenkins, you might eat a plainer version of this (just fish, peppers and oil and vinegar) in the Catalan, but in Madrid restaurants, you might get it this way. Almost all the time is soaking time for the cod and marinating time for the salad. If you have to take a shortcut, you can use good quality sweet peppers from a jar. You can also use a combination of red, yellow or orange peppers for effect, but the red are traditional.

Provided by Chef Kate

Categories Peppers

Time P2DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb potato (Yukon gold or fingerling)
8 ounces salt cod fish
2 red bell peppers (or other sweet red peppers)
5 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
2 garlic cloves, thinly sliced
salt & fresh ground pepper

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.