Bacalao al ajo arriero (stockfish)

Ingredients for Bacalao al ajo arriero (stockfish)

Instructions for Bacalao al ajo arriero (stockfish)

To prepare the Bacalao al ajo arriero (stockfish) recipe, please follow these instructions:

Begin the day before to tear the fish into small pieces with your fingers. Put them in a bowl and cover with cold water. The fish must be soaked for at least 12 hours. Change the water 3-4 times and disassemble the fish in still smaller pieces. Pour the water off.

Heat half of the olive oil up over strong heat. Stir in half of the onions and fish in and fry it, to the fish starts to become milky white in the flesh. Let it stand and småsnurre without a lid for about ½ hour until most of the liquid has evaporated. The fish and onions do not turn brown.

Warm up the rest of the oil in a frying pan. Came the rest of the onions in and fry them, stirring, until they are lightly brown. Peel the tomatoes, remove the seeds and chop them with the onions and the tomatoes Came. increased it, for it has become viscous.

Stir in tomato mixture along with garlic, pepper and stockfish and warm it through. Let it stand and rest, covered, for 15 minutes, before it is eaten. Course is served, generally lukewarm in Spain, but can also be eaten completely warm.