Ajobacalao. Traditional recipe for Easter

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Ajobacalao. Traditional recipe for Easter

This recipe from ajobacalao (or ajocolorao) is a typical recipe of Velez, Malaga, which is prepared during Lent. As the traditional recipes, each family has its own recipe with its own proportion of ingredients. I explain I to make the traditional method and also with Thermomix.

It is very important to go adding the oil slowly, so that everything is well integrated and the result is as creamy as possible. I advise you to prepare it with a little advance, this way the ingredients come together well and the flavor is more intense.

Ingredients for 4-6 people

  • 250 g of bread side having two or three days, 250 g of salted cod desalted and without thorns, 2 cloves of garlic 1 chili pepper Cayenne, a splash of lemon juice, 100 g of olive oil extra, 1 tablespoon packed well with sweet paprika and 275 g approximately of water Cook the Cod.

How to make ajobacalao

First thing is to foresee that should desalinate the cod with enough time, leaving it in water with skin-side up, for 24 to 36 hours and changing the water two or three times. We put water on the fire and when it boils add the chilies and the cod and leave it for five minutes.

We put the cod of the hot water, put it in cold water and reserve the cooking water. When the cod is cool, we get water and remove skin, bones and desmigamos it. Grate the bread and put it in a large bowl. Add the paprika and half of the cooking water. Leave it to stand for a few minutes.

In a mortar, we mash the garlic, chilli, lemon juice and the rest of the cooking water. Add it to the pan. Spoon it remove everything and we are slowly adding the oil. When we added the half, add the Cod. Continue stirring and adding the oil until it is all linked.

If we make it with Thermomix, we cook the cod and desalinated it. Grate bread with a few blows of turbo. Add the paprika and the cooking water. We leave to settle. Add the garlic, lemon and chili. Blend 15 seconds/vel 5. We program vel 4 and we will slowly adding the oil by the bottle, while half add cod and then continue to add the oil.

Processing time | 30 minutes
Difficulty | Easy

Tasting

I advise to accompany this recipe from ajobacalao with fills of toasted bread, I’m sure that will pass you the same as us, which cost us stop tasting it. It is so tasty that hereafter no you can prepare it only during this time of the year.

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