Spanish Bacalao Ajoarriero Recipe, the Aragonese Pyrenees version

Bacalao ajoarriero, a traditional dish from the community of Aragon, is present in the traditions of the Aragonese Pyrenees; in the area of the Valley of Tena and Serralbo. There, it was a festive dish typical of Christmas Eve that was eaten after attending Midnight Mass. Unlike ajoarriero from Navarre, which has tomato and pepper, Aragonese ajoarriero is white and made with potatoes. The result is a cod that is creamy thanks to the egg. Moreover, it is a quick recipe once the cod is desalted.

The presence of fish in typical Aragonese recipes is curious, as they have always been conditioned by the fact that it was an inland community. However, this has not been an impediment and Aragonese cuisine has river fish and salted fish in many of its recipes. This explains why cod is the star ingredient of this Aragonese bacalao ajoarriero, combined with the touch of Aragonese vegetable gardens.

Ingredients for the Bacalao Ajoarriero recipe:

• 1 kg of cod
• 4 medium potatoes
• 4 cloves of garlic
• 3 eggs
• 1 onion
• 1 branch of parsley
• Olive oil
• Salt

How to make Bacalao Ajoarriero:

1. Before starting with the bacalao ajoarriero recipe, soak the cod 24 hours before to desalinate it and change the water after 12 hours. Keep it in the fridge. Once the time has passed, drain the cod well, dry it and shred it.
2. Peel the potatoes and cut them into thin slices. Also chop three garlic and the onion.
3. In a frying pan with olive oil (covering the bottom) poach the onion and chopped garlic. Then add the potatoes and sauté over a low heat, preventing them from browning. Cover the frying pan so that they cook better and are not toasted, for this bacalao ajoarriero must be soft.
4. When the potatoes are about to be made, put the other clove of garlic and the cod in another pan with oil. Cook for about 4 minutes, until the cod is done.
5. After the 4 minutes, drain the potatoes with onions and add them to the frying pan where the cod is. Stir.
6. Then beat the eggs and pour them over the mixture. Leave it to cook over a very low heat for about 1 minute, stirring constantly to prevent the egg from curdling. It should be juicy.
7. Add salt if necessary and sprinkle with parsley. The recipe for bacalao ajoarriero is now ready.