Mule Driver’s Cod

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

When Vanessa and I were working in Bodega de Pepe in Biescas, Aragón, we made ajoarriero every day. It’s a blend of garlic, salt cod and potatoes made into a rich, rustic wet dish, which is served cold. We’d send it to the bartenders in a big terracotta cazuela and they would spoon it over freshly toasted crusty bread and serve it with a glass of garnacha (grenache) from Somontano.

The name ajoarriero literally means ‘carrier’s garlic‘, but is more widely