Atascaburras, also known as ajoarriero or ajo mortero, is a very traditional and humble dish, but one that is still unbeatable in the Castile La Mancha region. It is a combination of potatoes and cod, which is crushed, garlic is added and emulsified with olive oil. It is ideal to eat with some toast, so follow our recipe step by step, it is very easy to prepare.
Ingredients for the Atascaburras Recipe:
- 1 kg of potatoes
- 4 cloves of garlic
- 300 g of desalted cod
- 120 ml olive oil
- Parsley, salt and black pepper
- 2 boiled eggs
- Walnut for decoration
How to Make It:
- Cook the potatoes in boiling water until they are done. Set aside and leave to cool.
- In a frying pan, boil enough water to cover the cod pieces. Place the cod in it and cook for 5 minutes. In this way you will be able to crumble the fish well. Set the cod aside until it has cooled completely and reserve the cooking water as well.
- Peel the garlic and brown it in a drizzle of oil. Do not add all the oil to the frying pan to avoid losing all its properties.
- Once the garlic is golden, remove it and place it in a bowl to mix with the rest of the ingredients.
- Peel the potatoes and add them to the blender. Remove the skin and bones from the cod. Also add to the blender.
- Then add the oil where the garlic was browned and the rest of the reserved oil. Blend until you obtain a very creamy mixture. Adjust the salt and pepper seasoning and rectify the texture if necessary using the cod cooking water.
- Finally, decorate with parsley, pieces of walnut and the boiled and sliced egg, and there you have your atascaburras!