Ajo Colorao

Name: Ajo Colorao
Prep time: 35 min
Cook time: 30 min
Yield: 4
Cuisine: Española
Ingredients: 1 kilo potato, or potatoes; 1 kilo white fish, (skate); 2 red bell peppers, dried (ñoras); 2 tablespoons pimentón, ground; 2 tomatillos, ripe; 6 cloves garlic; 1 glass olive oil, (250 ml); 3 liters water; saffron; cumin; parsley; salt

Juan Manuel Pardo García

This is a fish recipe originally made by the wives of fishermen using skate, a fish that was hardly consumed due to the difficulty of obtaining its meat. To prepare it, they started with a potato purée to which they added paprika, tomato, and flaked and cleaned skate. In gastronomy, the fins of small pieces are often used for consumption as they lack bones, only possessing cartilage.

Reviewed by Editorial Team of Kiwilimón

Published: 03-07-2015

Preparation

5 mins

30 mins

Low

Put the potatoes, peppers, and tomatoes in a pot with 3 liters of water and salt. Clean the skate, remove the bones, and cut it into pieces. Halfway through cooking the potatoes, add the skate. Let it boil until everything is well cooked (approximately 15 more minutes) and set aside. In a mortar, crush cumin, saffron, garlic, a dried pepper (ñora), and the tomatoes. Mash the reserved potatoes in another container and incorporate the crushed mixture. Correct the salt. To the previous mixture, add paprika, a bit of the reserved cooking broth, the oil, and the flaked fish. Mix everything very well and serve.