AJOARRIERO COD WITH SEA LETTUCE

The plate:

Ajoarriero Cod is one of the most traditional recipes in our country, of which, in reality, its origin is not known for sure nor is there a classic, canonical recipe. It has different variants in different provinces and allows chefs to adapt them to their tastes and the products of their area.

So what we have done is take advantage of the versatility of the dish to create an even more tasty and nutritious variant by adding fresh seaweed to the vegetables and fish.

It is an absolutely delicious, healthy and nutritious dish.

Ingredients for 4 people:

• 700 g of desalted flaked cod.
• 1 spring onion and red onion (could be one or the other or even onions).
• 1 green pepper
• Two tablespoons of bell pepper.
• 15 gr. Sea Lettuce.
• 2 cloves of garlic
• Ketchup.
• AOEV
• 1 cayenne chilli
• Salt with organic sea lettuce.

Recipe:

1. Heat a casserole with a jet of EVOO.
2. Chop the garlic and add it to the casserole with the cayenne pepper (if you don’t want it to be almost hot, add it whole and remove it before serving, if you want it to gain a little more strength, chop it and mix it in the sauce)
3. Chop the chives, red onion and green pepper and add them to the pan when the garlic starts to dance.
4. Add the bell pepper paste, season and sauté for 15 minutes.
5. Add the flaked cod, fry for about two minutes over high heat, lower the heat, add the sea lettuce and stir well.
6. Add the tomato, cook 3 more minutes and let it rest for 10 minutes.
7. After the resting time, put the heat to low so that it regains temperature and serves.

Note:

There are people who like Bacalao Ajoarriero with potatoes. If this is your case, cut the potatoes into 1 cm cubes. sideways approximately. Fry them in a separate pan for about 8 minutes (you have to take them out and drain them when they are not completely cooked yet), and add them just after the Sea Lettuce