Arguiñano´s Bacalao Ajoarriero Navarro

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Buenas Tardes, and Good Afternoon,

The Basque Author, Mentor, Professor, T.V. Presenter & Chef Karlos Aruiñano of Zarautz, on the coast of the province Guipuzcoa specialises in Basque regional cuisine. This dish originated in the province of Navarra. The dish is simply translated: ajo is garlic, and bacalao is cod fish.

HERE IS HIS RECIPE ... 

This classic version is by: Basque Chef Bruno Orteiza  

CHEF ARGUIÑANO´s BACALAO AJOARRIERO NAVARRO ... NAVARRAN COD FISH WITH GARLIC ... 

4 pieces of fresh, salt or frozen cod fish ( 1 piece per person ) 
1 small onion 
1 green Italian bell pepper 
3 cloves of garlic
2 tablespoons of Choricero red sweet Basque peppers pureéd

***  ( they are sold in jars and cans throughout the USA; and are currently exported via www.foodsfromspain.com / www.latienda.com or are available at most Latin American Grocers )

4 tablespoons fish stock broth homemade 
1 tiny dry red chilie pepper to suit heat tolerance
4 tblsps. Evoo ( extra virgin olive oil ) 
8 tblps. of fresh home made tomato sauce 

1) slice the onion and green pepper in fine julienne strips 
2) sauté the onion and green pepper in 2 tblsps. of Evoo until almost tender
3) peel the garlic and finely slice and add to the sauté skillet
4) now rinse thoroughly the Choriceros from the brine and scoop out the interiors of these sweet red peppers 
5) sauté with the dry red chillie, salt and freshly ground black pepper, 4 tblsps. of fish stock and 8 tblsps. of fresh tomato sauce for 7 mins. 
6) now, incorporate the cod fillets for 10 mins. on Simmer, low slow flame and sprinkle a couple of pinches of fresh parsley 

serve with crusty hot bread and white sparkling wine or cider ...

THIS IS A DEFINITE PALATE PLEASING EXQUISITE DISH ...

FROM: Chef Karlos Arguiñano 

Kind regards.
Margi 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Arguiñano´s Bacalao Ajoarriero Navarro Posted: 15 January 2013 at 10:12
	Buenas Tardes, and Good Afternoon, The Basque Author, Mentor, Professor, T.V. Presenter & Chef Karlos Aruiñano of Zarautz, on the coast of the province Guipuzcoa specialises in Basque regional cuisine. This dish originated in the province of Navarra. The dish is simply translated: ajo is garlic, and bacalao is cod fish. HERE IS HIS RECIPE ... This classic version is by: Basque Chef Bruno Orteiza CHEF ARGUIÑANO´s BACALAO AJOARRIERO NAVARRO ... NAVARRAN COD FISH WITH GARLIC ... 4 pieces of fresh, salt or frozen cod fish ( 1 piece per person ) 1 small onion 1 green Italian bell pepper 3 cloves of garlic 2 tablespoons of Choricero red sweet Basque peppers pureéd *** ( they are sold in jars and cans throughout the USA; and are currently exported via www.foodsfromspain.com / www.latienda.com or are available at most Latin American Grocers ) 4 tablespoons fish stock broth homemade 1 tiny dry red chilie pepper to suit heat tolerance 4 tblsps. Evoo ( extra virgin olive oil ) 8 tblps. of fresh home made tomato sauce 1) slice the onion and green pepper in fine julienne strips 2) sauté the onion and green pepper in 2 tblsps. of Evoo until almost tender 3) peel the garlic and finely slice and add to the sauté skillet 4) now rinse thoroughly the Choriceros from the brine and scoop out the interiors of these sweet red peppers 5) sauté with the dry red chillie, salt and freshly ground black pepper, 4 tblsps. of fish stock and 8 tblsps. of fresh tomato sauce for 7 mins. 6) now, incorporate the cod fillets for 10 mins. on Simmer, low slow flame and sprinkle a couple of pinches of fresh parsley serve with crusty hot bread and white sparkling wine or cider ... THIS IS A DEFINITE PALATE PLEASING EXQUISITE DISH ... FROM: Chef Karlos Arguiñano Kind regards. Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 21 February 2013 at 01:31
	Tas. This is one of our true faves with Salt Cod or fresh cod as well as Bacalao en Tomate. We love the sauce, so this is at the top of our list.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 21 February 2013 at 08:28
	It sure looks good - the more I see with cod, the more it proves that such a great fish needs very little embellishment.
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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 21 February 2013 at 08:40
	Cod is my favorite fish.
	Hungry

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 21 February 2013 at 09:03
	Rod, Surprised ... There are so many cod fish recipes for fresh, frozen or Salt Cod that I have posted in Spain & Portugal Section and the Italia Section ... There are numerous ways in which to prepare this recipe; however, I prefer my red sweet pulp and tomato salsa separate and the fresh cod, sautéed ... There is a stew method, from same Chef as well ... Another very nice nice recipe is the Vizcaína, on a bed of potatoes or the green sauce, salsa verde or the Bilbaina ( City of Bilbao style ) ... In Italia, I love the Encrusted in walnuts, pistachio, hazelnut and almond and sautéed fresh cod ... it is delicious ... Have fun ... Maybe, a Pil Pil, though this is not a simple emulsifyed gelatine from the cod sauce with Evoo to prepare; and one must have truly exemplary Evoo ... and it is tedious because it must be done on LOW LOW SLOW SLOW FLAME ... See the Magic of Basque Cod ... Kindest regards Rod. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.