Cod "al ajoarriero" (cod cooked with garlic, oil & peppers); one of the most traditional Navarran dishes.
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This is one of the most traditional dishes in Navarre cuisine. A recipe that is normally served in an earthenware dish, and which is made from a base of flaked cod, with a combination of ingredients to enhance its flavour and give the dish its colour: tomato, bell peppers, olive oil, salt and cornstarch.
It is said that the origins of the ajoarriero sauce are found with the arrieros, the people who used to transport goods and merchandise using beasts of burden such as mules to different places, and who, on their journeys, would accumulate different foods in their saddlebags. However it originated, what we know is that we now have an exquisite dish which has many known variations and which has a great number of fans, both anonymous as well as famous the world over; such is the case, for example, of Ernest Hemingway, who confessed to love, not only the festival of the San Fermines in Pamplona, but also its rich cuisine.
Store in the fridge between 0ºC and 4ºC. When ready to eat, perforate the cover by making several holes in the film and heat in the microwave for 3 minutes, at 1000W.