Ajoarriero - Spanish Salt Cod and Red Pepper Salad

READY IN: 49hrs 30mins




  • Prepare the salt cod.
  • Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
  • When the cod has softened, remove any skin and bones.
  • Shred the fish, tearing it into thin strips with your hands.
  • Prepare the peppers.
  • Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
  • Using tongs, turn the peppers frequently until the skin is blackened and blistered.
  • Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
  • Using a paring knife, carefully scrape the blackened skin away.
  • Cut the peppers open, remove and discard the seeds and white membrane.
  • Slice the peppers into strips or chunks.
  • Prepare the potatoes.
  • Peel the potatoes and cut them into chunks.
  • Add them to a pan of rapidly boiling salted water.
  • Cook, covered, for 10 to 12 minutes until the potatoes are tender.
  • Drain.
  • As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
  • While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
  • Prepare the salad.
  • Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
  • Cover bowl with plastic wrap and set aside at room temperature for about an hour.
  • When you are ready to serve, arrange the salad on a serving platter.
  • Heat the remaining olive oil in a saute pan over medium heat.
  • Add and brown the garlic slices.
  • Pour this hot garlic and oil over the salad and serve.