Cod to ajoarriero
Ingredients for 4 / 6 persons
800 gr cod
6 cloves garlic
600 gr grated tomatoes
300 g of canned piquillo peppers
1 green pepper
1 onion
400 gr. potato
Completion time 40 minutes.
Preparation
1. Crumbles cod previously desalted and squeeze all the water with your hands first and then wipe clean and dry.
2. In a saucepan with the garlic oil is put on plates and add the piquillo peppers, cut into pieces. Leave pochas gently aside.
3. In another pan, put a bit of oil and the onion gets peeled and chopped, green pepper, chopped small. When the onion begins to brown and the peppers are soft add the grated tomato. When it is nearly done, add a teaspoon of brown sugar.
4. In another pan fry the potatoes cut into cubes. Once done drain and reserve. In the same doramos oil 3 cloves of garlic and chilli. We removed the garlic and pepper and soaked cod, we’ve got the time to take that heat.
5. Add the cod to the pan where the onion, green pepper and tomato. Mix. Add piquillo peppers and finally the potatoes. Everything is cooked over low heat for 10 minutes and serve hot.