Ajoarriero - Spanish Salt Cod and Red Pepper Salad
- Ready In:
- 49hrs 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 lb potato (Yukon gold or fingerling)
- 8 ounces salt cod fish
- 2 red bell peppers (or other sweet red peppers)
- 5 tablespoons extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- 2 garlic cloves, thinly sliced
- salt & fresh ground pepper
directions
- 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.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>