2 dl. olive oil.
1 pinch cayenne pepper.
Flour, parsley and salt.
Preparation:
Cut the codfish into equal loins. Dry it thoroughly, remove the skin and bones and
batter in the flour.
Start frying the garlic in some oil. Add the codfish when the garlic has taken a brown
color. Fry the loins slowly, and reserve.
For the sauce, soak the chorizo peppers in cold water. Then, bring this water to a boil
for some mins to soak then again in cold water, and repeat the process once more, so
the peppers can be opened with a knife to remove the seeds and collect the pulp. Chop
the onions, ham fat and garlic, and slowly sauté them in olive oil for ten min; then add
the biscuit (crashed) and the parsley. Let it all cook for some 15 mins until all has taken
a brown color. Add the pulp of the chorizo peppers, let simmer for about 5 minutes.
Then, pass it all through a sieve, add the tomato sauce, salt (if needed ) and cayenne
pepper, and finally bring to a boil.
Place the codfish loins in a clay saucepan with the skin side up. Cover with the Bilbao
sauce, add a few tablespoons of the oil used to fry the codfish, and simmer it all for
about 8 mins, while stirring in a circular motion.
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Ajoarriero style Codfish

Code04

Ingredients:
5