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How to make homemade cod atascaburras. Traditional recipe step by step

How to make homemade cod atascaburras. Traditional recipe step by step

people icon For 2 euro icon € 1.65 /pers. calories icon 258 kcal/100g

Ingredients

  • 200 g desalted cod crumbs
  • 2 medium potatoes
  • 1 bay leaf
  • 2 small cloves of garlic
  • 1 teaspoon sweet paprika
  • 1 teaspoon chorizo ​​pepper meat
  • Extra virgin olive oil
  • Salt (to taste at home)
  • 1 XL egg
  • A handful of walnuts to serve

Atascaburras or garlic mortar , is a traditional La Mancha recipe that is usually eaten in winter, just when the first snow of the year falls . A humble dish with a more than suggestive name that consists of mashed cod with potatoes.

It is prepared throughout Castilla La Mancha and is a dish with simple ingredients but very nutritious and energetic, hence its name. It is said that some hungry shepherds invented it on a cold day in the mountains, and when they ate it they stated that ” it makes even the donkeys fed up .” Although its origin is in traditional Jewish cuisine that has passed to traditional La Mancha cuisine through Jewish converts, like many other recipes from our country.

It is very reminiscent of Basque brandade . Both recipes have practically the same ingredients and are served in a very similar way. It is a hearty dish that can be lightened if we present it as an appetizer, on toasted homemade bread. We can accompany it with hard-boiled egg, roasted peppers, caramelized onion or tomatoes.

Be that as it may, I encourage you to try it at home, the final result flies, at home there are not even enough bread crumbs. Even versions like cuenca ajoarriero cod in cream or of course ajoarriero cod which is delicious as an appetizer.

Preparation of jams

To desalt the cod

  1. If we choose the salted cod option, we must desalt the cod . To do this, we place the cod crumbs in a mushroom container and cover them with water. We keep the container in the refrigerator.
  2. We change the water approximately every 2 hours during a day. After this time we just have to drain the cod crumbs, dry them and we have them ready to use in our recipe.

Preparation of the potatoes

  1. We wash the potatoes well. We place the potatoes in a deep saucepan and cover them with water. We add a handful of salt. Bring to a boil and cook the potatoes for about 30 minutes or until, when pierced with a skewer, we notice that they are tender.
  2. We let the potatoes cool long enough so that we can peel them without burning ourselves and cut them into large pieces. Place the cod crumbs in a frying pan or casserole along with the potatoes, the bay leaf and a splash of oil. We also pour a splash of water, approximately one centimeter (enough so that the ingredients do not stick to the base).

Preparation of the jam. Mortar and final presentation

  1. Cook over low heat for five minutes and remove. Next we peel the garlic cloves and chop them. We place them in a mortar and add a pinch of salt. The salt will make the garlic stick to the walls of the mortar and allow it to be crushed more easily.
  2. When we have obtained a garlic puree, we add the cod and potatoes, draining everything well. We work in the mortar little by little, gently, until we obtain a homogeneous mass in which the pieces of cod or potato are not noticeable.
  3. The mortar must be large to fit all this amount of cod and potato. If this were not the case, it would have to be done in batches. Once the cod puree is obtained, we season it, add a teaspoon of chorizo ​​pepper meat and stir well to incorporate. We transfer the atascaburras to a clay bowl and set aside.
  4. Cook the egg in a saucepan with plenty of salted water for 12 minutes. After this time we cool it in cold water to stop the cooking and peel it, cut it into quarters. Now all that remains is to water the atascaburras with a splash of extra virgin olive oil, sprinkle with paprika and decorate with the cracked boiled egg and a few walnuts. Ready to enjoy.

You can see all the step-by-step photos of this traditional cod and potato atascaburras recipe . Don’t miss any details so that they turn out perfect.

Tips for a perfect jam

  • This is a dish to eat warm or even cold. It is delicious as is, especially if finished with a hard-boiled egg (something that is completely optional), but it can also be served with slices of toasted bread and enriched even more with some strips of roasted pepper.
  • You can use salted cod, but this time, to save time we have used already desalted cod. The atascaburras is superb, for presentation at the table we can add fresh chopped parsley.

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