Bacalao al ajoarriero

Bacalao al ajoarriero (also called bacalao al ajo arriero) is a dish featuring salted cod served with a tomato sauce, accompanied by vegetables and peppers. This dish is native to Navarra, Spain.

Preparation
First the salted cod is soaked cold water for 24-48 hours to remove the excess salt. Once desalted, the cod is drained and patted with a towel.

Then the fish is crumbled and poached for about 10 minutes.

For the sauce the onions, garlic and bell peppers are first sautéed. Then tomato puree and paprika are added and cooked. To finish the dish, the cod pieces and sauce are mixed and served.