Spain: Cod “Ajoarriero” Style
30 minutes + soaking time
About this Recipe
By: Sergio Fandos (via Literacy Pittsburgh)
Ajoarriero means mule drivers garlic, and was historically eaten in eateries and inns. Mule drivers who went to and from Bilbao and Saragossa would make dishes in this style because it was quick and easy to make.
Sergio Fandos moved from Pamplona, Spain to Pittsburgh in July 2007 to accompany his wife, Mercedes, as she pursued her dream of becoming a doctor in the U.S. For the past 18 months, Sergio has attended classes 8-10 hours a week at Greater Pittsburgh Literacy Council’s Downtown Center. He is currently taking grammar and conversation classes to improve his English skills. This recipe was submitted via their cooking program!
- 1 2/3 pounds cod, bone-in (more traditional) or boneless 1 pound potatoes, peeled and sliced
- 5 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 2 red bell peppers, chopped
- 2 teaspoons vinegar
- 1 teaspoon black pepper
- 1 laurel leaf (optional)
While living in Pamplona, Ajoarriero was Ernest Hemingways favorite dish!