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Garlicky cod and potato mash, Aragonese style (Ajoarriero)
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Method
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- Boil the potatoes in their skins, then add the cod at the end, until its flesh turns white.
- Take both out and let them cool, peel the potatoes, and remove the skin and bones from the fish.
- Fry the pepper strips in a little oil.
- Crush the garlic with salt in a mortar, add the potatoes and fish, and press until you get a smooth mash.
- Mix in the fried pepper, the egg yolks and a little oil, keep stirring to the desired consistency, then add salt.
- Serve warm or lukewarm, with toast.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Ajoarriero (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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