Bacalao de Pamplona | Mule Driver's Garlic posted: 2013-02-13 05:22:00
Ajoarriero, which literally means mule driver's garlic, is original from Spanish northern regions, this dish, like many other typical Spanish food, made its debut first in eateries and inns and only many years later did it reach the tables of finer restaurants. In Pamplona, it received the name of "Bacalao de Pamplona" and it used to be one of Ernest Hemingway's favourite dishes while he lived in that city.
RECIPE for 4 people:
Preparation Time: 15min / Cook 45min
800g of non-salted cod, crab, lobster or hake 2 Garlic cloves, 200g of tomato sauce, 1 large onion 400g of potato, 1dl of Olive Oil 4 non-spicy small peppers 1 green pepper 2 bell peppers, choricero's dry Chili powder Few sprigs of Parsley
Cooking Instructions: Soak the cod in a pot with cold water and leave in the fridge for 24 hours changing the water 3 or 4 times. Once desalted, crumble the cod in your hands and wash out with cold water. Drain until dry. Brown the shredded non spicy peppers with oil and garlic in a pan. Remove from heat. In a casserole, brown finely chopped onion and green pepper before adding tomato sauce. Add a pinch of salt and a tablespoon of sugar to sauce. Add the cod and previously prepared peppers. Bring to boil for 10min. Add the bell peppers, the parsley and chilli. Add boiled potatoes and leave to settle another 20min
Wine Pairing: Preferably choose a dry white wine from the region of Navarra Want share your Camino Recipes or to show off your cooking skills with photos of your home-made Ajoarriero? Go to Follow the Camino Facebook pagePrevious Blog:
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