Bacalao al ajoarriero | Cod with peppers and tomato sauce

This dish is from the Navarra region of Spain, where some of the best - if not the best - vegetables in Spain are grown and they are the masters of preserving vegetables. Particularly famous are their Piquillo peppers and white asparagus although the list is endless. A great cod dish made with a rich tomatoey sauce.
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Omar Allibhoy | The Spanish Chef xx

[@converdb]

Love your style Omar, your recipes are great and a great homage to Spanish tradition. Thanks mate!

[@pauloamw]

I want to make every recipe. To me that is the mark of a top-tier cooking channel! Gracias, chef!

[@Chris-mn7yy]

Lovely, look forwards to this 👍

[@remyd1984]

traditional rabbit stew next please

[@petestern3639]

Making it tonight

[@nt5919]

Looks wonderful Omar. This will now be the main I cook for friends on 25th Sep!

[@daverobert6201]

Wow this will be on the menu very soon 👅🔥👍🏻💯

[@rafalzygmuntowicz235]

Hi Omar, Are these peppers in vinegar?

[@user-sl2tm4jx1c]

Can i use grilled fresh paprika instead of piquillo? Because it is hard to find piquillo in my place

[@karl-arnal]

Nobody cooks ajorriero lije this in Navarra

[@moejaime2654]

I MI NO ME GUSTAN LOS ESPANOLLES I MI ME GUSTAN LAS ESPANOLLAS ! MY NAME IS RICK JAMES BITCH ! kzbin.info/www/bejne/kJW5cntuj5qCb5I