Name: Bacalao Hash (Bacalao al Ajo Arriero)
Yield: Serves 6 to 8 as a tapa
Cuisine: Spanish
Ingredients: 6 to 7 piquillo peppers (from a can or jar), or 3 large pimientos, cut into strips; 2 medium-size Yukon Gold potatoes (about 6 ounces each), peeled, boiled, drained, and diced; ½ teaspoon sweet (not smoked) paprika; ¼ cup tomato sauce; 3 tablespoons fragrant extra-virgin olive oil, or more if needed; 1 medium-size onion, finely chopped; 3 large garlic cloves, minced; ½ large green bell pepper, cored, seeded, and diced; 6 ounces salt cod, soaked and cooked, then drained; Coarse salt (kosher or sea) and freshly ground black pepper; ½ teaspoon white wine vinegar or sherry vinegar; Sliced crusty baguette, for serving; 2 tablespoons minced fresh flat-leaf parsley

Preparation info

Serves
6 to 8
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

In the La Mancha region, cod al ajo arriero—or mule driver’s style—refers to a bacalao and potato puree not dissimilar to the French bran-dade. In the Basque Country, ajo arriero is prepared with flaked cod that’s slowly sautéed with onion, tomato, and peppers. It’s often spread on bread as one of the region’s favorite pintxos (tapas). At home, I mound it on bread or serve it as a chunky spread. Spooned on toast and topped with a poached egg, the hash also makes