As the Spanish spread through the Americas they too discovered capsicum and chilli and brought it home to Spain. Today capsicum and chilli play a pivotal part in Spanish cuisine, particularly through the use of pimenton, or Spanish paprika. Pimenton is made from dried ground bell peppers and has a distinctive smokey flavour and is used in a variety of Spanish dishes, and is used to spice sausages such as chorizo.
The dish I have chosen to make is quintessentially Spanish. The combination of salt cod, or bacalao which is a key ingredient throughout Spain and Portugal, along with roasted capsicum and combined with tomato and smokey pimenton, is perhaps the antithesis of the mole poblano in terms of simplicity, but definitely partnered in terms of balance. A close tie for dish of the week, this dish illustrated what I believe to be the simple essence of Spanish cuisine. The peppers were roasted and blackened in the oven, which develops their sweetness and brings out their innate smoky flavour. Salt cod has a wonderful strong fishy flavour and firm texture and while it is soaked and rinsed many times, still holds a salty taste. The acidity in the tomatoes cuts this saltiness down and the addition of good quality pimenton lifts this dish to another level. The addition of freshly chopped parsley brings a freshness to the dish which completes the balance. This dish is a real winner and was quick and easy to prepare and will definitely find its way back onto our menu.
Recipe for Bacalao Al Ajo Arriero
ReplyDelete800g (1lb 12 oz) bacalao (salt cod)
2 tablespoons olive oil
1 large white onion, chopped
3 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
2 teaspoons sweet paprika (pimenton)
125ml (4 fl oz / 1/2 cup) dry white wine
4 ripe tomatoes, finely chopped
2 tablespoons tomato paste (concentrated puree)
2 red capsicums (pepper) roasted and cut into strips
2 tablespoons chopped flat-leaf (Italian) parsley
Soak the bacalao in plenty of cold water for about 20 hours in the fridge, changing the water four or five times to remove excess saltiness.
Add the cod to a saucepan of simmering water and poach it gently for 35 minutes. Drain and leave for 10 minutes, or until cool enough to handle. Remove skin and flake fish into large pieces, removing any bones. Transfer to a bowl.
Heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the garlic, chilli flakes and paprika and cook for 1 minute. Increase the heat to high, add the white wine and simmer for 30 seconds. Reduce the heat, add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
Add the bacalao, cover and simmer for about 5 minutes to heat through. Gently stir in the sliced capsicum and parsley and taste before seasoning with salt. Serve hot.