AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD
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
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.
Nutrition Facts : Calories 279.1, Fat 12.3, SaturatedFat 1.8, Cholesterol 57.5, Sodium 2661.9, Carbohydrate 15.9, Fiber 2.5, Sugar 2.3, Protein 25.7
CAULIFLOWER AL AJOARRIERO - SPANISH
Named after the muleteers who traded garlic around the inland meseta's towns and villages, ajoarriero dishes remain a part of everyday cooking. The salt cod ones are the most famous, but I like this dish from Valladolid because of the quieter flavors. This is, by the way, one of the region's few really distinctive vegetable dishes -- other than pisto and asadillo, both based on bell peppers -- and is great with a full red wine.
Provided by Raquel Grinnell
Categories Cauliflower
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
- Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
- Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.
Nutrition Facts : Calories 136.1, Fat 10.7, SaturatedFat 1.5, Sodium 47.3, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 3.3
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