Mis fotos

      Today I would like to talk to you about a typical dish on Christmas Eve, in Almeria (Southeast of Spain).

      To start this recipe, you have to know that these are the Ingredients (for 4 people): 1 Kg of potatoes. 1 onion. 2 cloves of garlic. 2 dried peppers. A pinch of ground cumin. Extra virgin olive oil. Sherry vinegar to taste. 200 gr of desalted cod.

      First of all, you have to peel the potatoes and onion and cut them into cubes.

The potatoes

The onion

      Now you have to put the potatoes and onion, in a pot, covered by water with salt, and cook them for 20 minutes, then drain them. While the potatoes and onions are cooking, put in a pan, oil to heat and fry the dried peppers and garlic cloves, peeled, without taking them much colour.

The dried peppers

The peeled garlic

      When you have everything ready, put the onion, the boiled potatoes, the dried peppers and the fried garlic, in a mortar to grind.

A mortar to grind

Crushing the potatoes with dried peppers and garlic

      Grind everything well, until you get a thick purée. Then, you add a little water from the cooking of the potatoes and, without stopping to move, you are throwing oil, in thread, as if it were a mayonnaise.

Extra Virgin Oil

Throwing oil

      Once this is the desired texture, add the cumin and vinegar, rectify the salt if necessary and keep it in the fridge, at least two hours. ​

Cumin

Vinegar from Jerez

      With a ham knife, very sharp, take the piece of cod and cut it into thin slices. Discard the skin.

Thin slices

      And this must be the result: in four soup bowls, you put the "ajo colorao" cold, place several layers of cod on top, and sprinkle with olive oil.

Ajo colorao in a soup bowl

      Well, I hope that you will like this recipe and hope that you will try to cook it.

      Untill my next post, kind regards,

Luis.

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