Cod al ajoarriero

  

Lebanese fish salad
  • 500 GRAM COD, in pieces
  • 1 ONION, chopped
  • 4 POTATOES, peeled and in thin slices
  • 2 SWEET RED PEPPERS, in strips
  • 4 CLOVES GARLIC, chopped
  • 3 TOMATOES, peeled and chopped
  • 1 TBSP PARSLEY, chopped
  • OLIVE OIL
    •
 
  • 2 GREEN SWEET PEPPERS
  • 500 GRAM WHITE FISH FILLET
  • 1 ONION, chopped
  • 20 OLIVES, pitted and cut
  • 2 EGGS, boiled 10 minutes
  • HANDFUL CILANTRO, cut
  • HANDFUL DILL, cut
  • 3 TBSP LEMON JUICE
  • 4 TBSP OLIVE OIL
    •

Stir fry the onion 2 minutes, add the potatoes and stir fry 10 minutes more, stir often. In a separate pan, stir fry the peppers for 5 minutes, add the tomatoes and fry 3 minutes more; add this mixture to the potatoes and simmer for 10 minutes. Stir fry the garlic three minutes, add the cod and fry 5 minutes more. Put the fish into an earthenware dish and spoon the vegetable mixture on top. Bake ten minutes in the oven at 200 degrees Celsius. Sprinkle with parsley.

Roast the peppers at 220 degrees Celsius in the oven until their skin turns black. Peel them and cut them in strips. Poach the fish 10 minutes, cut it in pieces. Whisk for the dressing the olive oil with the lemon juice and pepper and salt to taste. Mix the fish with the peppers, onion, olives, eggs and cilantro and dill. Pour the dressing on top and toss the salad.

On 22 November 1943, Lebanon became independent after a French mandate of 23 years. After resistance from the French, their high commissioner lost his special power. Click on culinary calendar for more links between cooking and worldwide history.

Ajoarriero refers to the old days' Spanish muleteers, who traveled from village to village and traded garlic. You can use the same method for bacelhao, but also for vegetables like cauliflower.



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