Salt Cod with Garlic, Potato & Mango Coulis Recipe


From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 30 Minutes


  • 2¼ lb (1 kg) potatoes, peeled and cut into chunks
  • 14 oz (400 g) salt cod (soaked for 24 hours)
  • 2 cloves of garlic, crushed
  • 1 egg plus 1 egg yolk
  • 3½ oz (100 g) breadcrumbs
  • 1 pt (500 ml) sunflower oil
  • salt, to taste
  • 1 mango, peeled & roughly chopped
  • 1¾ oz (50 g) sugar
  • 4½ fl oz (125 ml) water
  • 2 boiled eggs, chopped, to serve
  • handful of parsley, finely chopped
  • 4 slices toasted bread
How to Make It
  1. Soak the salt cod for 24 hours to remove the salt, changing the water three or four times before rinsing with cold water at the end.
  2. Peel and cut the potatoes into chunks. Add the cod, cover with water, and boil for 20 minutes.
  3. Strain off the water, then mash the potatoes and cod together, and leave to chill for 12 hours.
  4. Gently whisk together the garlic, the raw egg and the egg yolk.
  5. Add the potato and cod, and then the breadcrumbs, and continue to mix.
  6. Add the sunflower oil very slowly while whisking continuously. Add salt to taste.
  7. Make a coulis by blending the mango chunks with the sugar and the water
  8. To serve, put the ajoarriero in the centre of a plate, top with the chopped boiled eggs and the parsley, and decorate with the mango coulis and the toasted bread.

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