Fiona Dunlop

Potato, salt cod and garlic mash

Bacalao al ajo arriero

Preparation info
  • For

    6

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

This delicious little tapa is served as a dip, packed into tiny dishes with a bread-stick pushed into one end. It’s an easy, basic dish which your guests will devour. The quantities below are generous, catering for fishermen’s appetites.

Ingredients

  • 250 g (9 oz) salt cod
  • 500 g (1

Method

  1. Soak the salt cod in water for 2 days, changing the water a couple of times a day. Rinse. Flake the flesh, leaving any bones and skin behind.
  2. Boil the potatoes until they are just soft. Remove from the heat, drain and then mash them. Once they are mashed, beat them with a wooden spoon to ensure they are smooth.
  3. Add the egg yolks, garlic and salt cod.