Ajoarriero navarro – Cod from Navarre (Northern Spain)

Ingredients:

250-300 g dried clipfish
8-10 tbsp olive oil (extra virgin)
1 onion
4-8 cloves of garlic
1 green bell pepper
POSSIBLY 1 red chili OR a little chili flakes
2 dried bell peppers OR 2 tbsp paprika flakes/paprika paste
4-5 tbsp strained tomatoes OR 150 ml chopped canned tomatoes
POSSIBLY a little sugar
POSSIBLY salt
A little (flat-leaf) parsley for garnish

Accompaniment:
Baguette OR deep-fried potatoes

Recipe:
NOTE: The clipfish must be rehydrated for 12 to 36 hours (follow the manufacturer's instructions). Any dried bell peppers must be soaked in hot water for 1 hour and then mashed or scraped. Finely chop the onion. Chop the (fresh) bell pepper. Slice the garlic thinly. Finely chop any chili. Clean and "flake" the rehydrated clipfish into small and medium-sized pieces (leave some to chew on).

Place the clipfish, oil, and garlic in a pan and heat. Heat until the oil begins to sizzle, then immediately turn off the heat, but leave the pan on the heat source for another 5-6 minutes. In another large/deep pan, heat a tablespoon of reasonably priced olive oil. Sauté the onion, bell pepper, and any chili over medium heat for 5-10 minutes until the onion is soft. Add the tomatoes, as well as the pulp from the dried bell pepper (or paprika flakes or paprika paste). Simmer over low heat for 4-5 minutes. Add a little water if needed. Add the clipfish, oil, and garlic and stir everything in well. Continue to cook over low heat for 3-4 minutes. Consider if you need a splash of water. Now season with salt and possibly a small pinch of sugar.

Garnish with a little chopped (flat-leaf) parsley and serve hot. Baguette or boiled potatoes are suitable as an accompaniment, but deep-fried potatoes are especially good. An ajoarriero navarro can also be served as one of several tapas.