7 Must-Try Steps for an Authentic Atascaburras Recipe!
Atascaburras, a hearty cod and potato dish from La Mancha, Spain, is deeply rooted in Spanish history. Traditionally prepared during cold winters, this dish offers a comforting blend of salted cod, potatoes, garlic, and olive oil to create a thick, rich consistency. Unlike modern cuisine’s elaborate presentations, Atascaburras celebrates simple, robust ingredients that were once staples for shepherds and field workers seeking warmth and energy in harsh climates. Today, it’s a cherished classic, enjoyed for its rustic appeal and authentic taste of Spanish tradition.
Ingredients
- 500 g (about 1 lb) Salted cod (desalted)
- 500 g (about 1 lb) Potatoes
- 200 ml (about ¾ cup) Olive oil
- 2 Cloves of garlic, minced
- 1 Medium onion, chopped
- 100 g (about ½ cup) Walnuts, chopped
- Salt and pepper to taste
- 1-2 Bay Leaves
- Water (enough to boil the potatoes and cod)
- Boiled eggs (for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare the Cod:If using salted cod, soak it in water for at least 24 hours, changing the water several times. This will help remove the excess salt. After soaking, drain and set aside.
- Boil the Potatoes:Peel and chop the potatoes into quarters. In a large pot, add the potatoes, cover with water, and bring to a boil. Add a pinch of salt and the bay leaves. Cook for about 15-20 minutes, or until tender.
- Cook the Cod:In another pot, add the desalted cod and cover with water. Bring to a boil and then reduce to a simmer. Cook for about 10-15 minutes until the cod is cooked through. Remove from heat, drain, and flake the fish into large pieces, discarding any bones.
- Prepare the Base:In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 5 minutes until the onion is translucent and fragrant.
- Combine Ingredients:Once the potatoes are cooked, drain them and add them to the skillet with the sautéed onion and garlic. Mash the potatoes gently while mixing them with the onion mixture. Add the flaked cod and chopped walnuts. Stir to combine everything thoroughly.
- Adjust Consistency:If the mixture is too thick, you can add a bit of water or the cooking liquid from the cod to reach your desired consistency. Season with salt and pepper to taste.
- Serve:Transfer the Atascaburras to a serving dish. Garnish with sliced boiled eggs and chopped fresh parsley. Serve warm with crusty bread.
Notes
Extra Tips:
- Adjust the seasoning as needed, especially if the cod is still salty after soaking.
- You can also add other ingredients like boiled carrots for more flavor and color.