Salt Cod, Potato and Pepper Stew (Ajoarriero)
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Ingredients
- 450 g salt cod fillet (soaked overnight)
- 400 g potatoes, peeled and diced
- 150 g roasted red peppers from a jar, sliced
- 1 onion, finely chopped
- 4 garlic cloves
- 2 ripe tomatoes, finely chopped
- 400 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 35.4 g
- Carbohydrate
- 23.5 g
- of which sugars
- 6.1 g
- Fat
- 8.7 g
- of which saturates
- 1.4 g
- Fibre
- 4 g
- Salt
- 4.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and cut into chunks, discarding any skin and bone.
- 2
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes. Stir in the tomatoes and cook for 3 minutes.
- 3
Add the potatoes and vegetable stock, bring to a simmer, cover and cook for 15 minutes until nearly tender.
- 4
Stir in the roasted peppers, nestle in the salt cod and simmer gently for 6-8 minutes until it flakes easily and the potatoes are fully tender.
- 5
Season to taste and serve hot.
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