Bacalao al ajoarriero is a classic dish from Navarra, a region of Spain renowned for its exceptional vegetables and skill at preserving them. Navarra’s famed piquillo peppers and tender white asparagus often star in regional recipes, and this cod preparation showcases a rich, tomato-forward sauce with sweet peppers and garlicky olive oil. The combination of fresh cod loin, puréed tomatoes and preserved peppers yields a comforting, well-balanced meal that highlights Navarra’s produce.
INGREDIENTS
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250 g fresh broad bean pods
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150 ml extra-virgin olive oil
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10 garlic cloves, thinly sliced
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1 Spanish onion, thinly sliced
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1 jar of piquillo peppers (about 15 peppers / 390 g), drained and sliced
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1 teaspoon sweet paprika
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Salt and freshly ground black pepper, to taste
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4 ripe tomatoes, puréed
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1 kg cod loin, skinned
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A few sprigs of fresh parsley, chopped
Preparation
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Start by preparing your ingredients. Remove the skin from the cod: either peel it away by hand or slide a knife between the skin and flesh with the fillet flat on the board. Reserve the skin and place it in a small saucepan with about a glass of water. Bring nearly to a boil to make a quick light fish stock, then strain through a fine sieve or chinois and set aside.
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In a large frying pan, heat the olive oil over medium heat. Add the sliced garlic and fry briefly until fragrant, about 1 minute. Add the sliced onion and cook gently for about 10 minutes, until softened and translucent but not browned.
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Drain the piquillo peppers and slice them into thick strips, ensuring any seeds are removed. Add the peppers to the pan and cook for another 5 minutes. Stir in the sweet paprika, a pinch of salt, a small pinch of sugar if desired to balance acidity, and the puréed tomatoes. If the sauce seems too thick, add a splash of the reserved fish stock. Simmer until the sauce reduces by about half and the flavors concentrate.
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Rinse the cod pieces under cold water and pat them dry with kitchen paper. Cut the cod into roughly 2 cm pieces and season lightly with salt and pepper. Gently nestle the cod into the simmering sauce and cook for about 4–6 minutes, depending on the thickness, until the fish is just cooked and flakes easily.
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If using broad beans, shell them and blanch briefly in boiling water until tender, then refresh in ice water and add to the sauce toward the end of cooking to heat through. Adjust seasoning, sprinkle with chopped parsley and serve immediately, spooning the sauce and peppers over the cod.
Serving suggestion: this dish goes well with crusty bread, boiled potatoes or steamed rice to soak up the rich tomato and pepper sauce. The balance of sweet piquillo peppers, gentle garlic and olive oil, and tender cod makes Bacalao al ajoarriero a memorable and authentic taste of Navarra.