{"id":6480,"date":"2016-03-20T15:44:47","date_gmt":"2016-03-20T14:44:47","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6480"},"modified":"2016-03-20T15:44:48","modified_gmt":"2016-03-20T14:44:48","slug":"morue-a-lajoarriero-aux-poivrons-de-piquillo","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/morue-a-lajoarriero-aux-poivrons-de-piquillo\/","title":{"rendered":"Recette de morue \u00e0 l\u2019ajoarriero aux poivrons de piquillo (cuisine espagnole)"},"content":{"rendered":"<p>La <strong>morue \u00e0 l\u2019ajoarriero<\/strong> est un plat espagnol que pr\u00e9paraient autrefois les transporteurs de marchandises. Ces personnes voyageaient avec ses mules et \u00e7a prenait des jours pour arriver \u00e0 destination. C\u2019est pourquoi ils apportaient toujours de la morue, car elle se conserve sal\u00e9e tr\u00e8s bien pendant longtemps sans r\u00e9frig\u00e9ration. De coup, le nom ajoarriero vient d\u2019\u00a0\u00bbajo\u00a0\u00bb, ail en espagnol, et arriero, le nom qu\u2019on donnait \u00e0 ces transporteurs. Eh oui, vous avez peut-\u00eatre d\u00e9j\u00e0 compris, il y a pas mal d\u2019ail dans la recette d\u2019aujourd\u2019hui.<\/p>\n<p>Il y a plusieurs fa\u00e7ons de pr\u00e9parer la <strong>morue \u00e0 l\u2019ajoarriero<\/strong> en Espagne. Le plat que je vous pr\u00e9sente dans cet article est une version que l\u2019on fait dans le nord, Pays Basque et Navarre, particuli\u00e8rement. Dans cette recette, on y ajoute \u00e9galement des <strong>poivrons de piquillo<\/strong>, un poivron en conserve typique espagnol avec un go\u00fbt tr\u00e8s doux. Pour r\u00e9aliser la <strong>morue \u00e0 l\u2019ajoarriero<\/strong>, c\u2019est tr\u00e8s simple, on fait une fondue de poivrons et tomates \u00e0 laquelle on y ajoute la morue \u00e9miett\u00e9e. Voil\u00e0 ! Rapide, facile et d\u00e9licieux !<\/p>\n<p><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/morue-a-lajoarriero-aux-poivrons-de-piquillo.html\/morue_a_l_ajoarriero_1\" rel=\"attachment wp-att-6485\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero_1.png\" alt=\"Morue \u00e0 l&#039;ajoarriero (cuisine espagnole)\" width=\"640\" height=\"427\" class=\"aligncenter size-full wp-image-6485\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero_1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero_1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero_1-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Voulez-vous savoir comment pr\u00e9parer la <strong>morue \u00e0 l\u2019ajoarriero aux poivrons de piquillo<\/strong> ? Voici la recette. Allez, op ! C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Morue \u00e0 l&#039;ajoarriero (cuisine espagnole)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/morue_a_l_ajoarriero.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/morue-a-lajoarriero-aux-poivrons-de-piquillo\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de morue \u00e0 l\u2019ajoarriero aux poivrons de piquillo (cuisine espagnole)<\/h2>\n<span id=\"post-ratings-6480\" class=\"post-ratings\" data-nonce=\"ddcec481d7\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6480_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6480, 1, '1 Star');\" onmouseout=\"ratings_off(4.8, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6480_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6480, 2, '2 Stars');\" onmouseout=\"ratings_off(4.8, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6480_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6480, 3, '3 Stars');\" onmouseout=\"ratings_off(4.8, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6480_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6480, 4, '4 Stars');\" onmouseout=\"ratings_off(4.8, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6480_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6480, 5, '5 Stars');\" onmouseout=\"ratings_off(4.8, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,75 \/ 5. Votes: 4<\/div><\/span><span id=\"post-ratings-6480-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2016-03-20\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer la morue \u00e0 l'ajoarriero (bacalao al ajoarriero). Recette facile. Un plat typique espagnol de morue, ail, poivron et tomate. D\u00e9licieux !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">500 g de morue sal\u00e9e<\/li>\n<li itemprop=\"recipeIngredient\">1 oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 poivron rouge<\/li>\n<li itemprop=\"recipeIngredient\">1 poivron vert<\/li>\n<li itemprop=\"recipeIngredient\">4 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">6 poivrons de piquillo<\/li>\n<li itemprop=\"recipeIngredient\">4 ou 5 tomates<\/li>\n<li itemprop=\"recipeIngredient\">Piment d\u2019Espelette (1)<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">La veille, rincer la morue et la faire tremper avec le c\u00f4t\u00e9 peau vers le haut. Garder au r\u00e9frig\u00e9rateur environ 24 heures, changer l&rsquo;eau chaque 6 \u00e0 8 heures.<\/li>\n<li itemprop=\"recipeInstructions\">Bien s\u00e9cher la morue avec du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire chauffer 1 doigt d\u2019huile d\u2019olive \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;huile est chaude, ajouter la morue et la faire frire \u00e0 feu doux pendant environ 3 minutes. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil et bien le s\u00e9cher. Hacher les feuilles tr\u00e8s finement. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">S\u00e9cher les poivrons de piquillo et les tailler en lani\u00e8res. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d&rsquo;ail et les ciseler finement.<\/li>\n<li itemprop=\"recipeInstructions\">Peler l\u2019oignon et le ciseler.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les poivrons rouges et verts, retirer leur p\u00e9doncule et les graines. Les tailler en carr\u00e9s. On peut \u00e9ventuellement les \u00e9plucher avec un \u00e9conome.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e2per les tomates et r\u00e9server. (2)<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9mietter le cabillaud avec vos doigts, retirer la peau et les ar\u00eates.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale, faire chauffer 4 cuill\u00e8res \u00e0 soupe de l\u2019huile d\u2019olive utilis\u00e9e pr\u00e9alablement.<\/li>\n<li itemprop=\"recipeInstructions\">Quand elle est chaude, faire dorer l\u00e9g\u00e8rement l&rsquo;ail. Ensuite, ajouter les oignons et les poivrons et les faire revenir \u00e0 feu moyen doux jusqu&rsquo;\u00e0 ce qu\u2019ils soient tr\u00e8s tendres, environ 15 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer de piment d\u2019Espelette selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, verser le coulis de tomates et laisser r\u00e9duire pendant 10 \u00e0 15 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la morue, remuer et laisser cuire pendant 2 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter et rectifier du sel si n\u00e9cessaire.<\/li>\n<li itemprop=\"recipeInstructions\">Enfin, ajouter les poivrons de piquillo et m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0 c&rsquo;est pr\u00eat ! Servir imm\u00e9diatement saupoudr\u00e9 d&rsquo;un peu de persil hach\u00e9. Bonne d\u00e9gustation!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Ce plat de <strong>morue \u00e0 l\u2019ajoarriero<\/strong> peut \u00eatre garni d\u2019oeufs durs taill\u00e9s en petits morceaux. Accompagnez avec des frites ou de riz blanc.<\/li>\n<li>On peut ajouter au d\u00e9but 1 ou 2 pommes de terre coup\u00e9es en rondelles (5 mm d&rsquo;\u00e9paisseur au peu pr\u00e8s) \u00e0 la fondue de poivrons .<\/li>\n<li>Au lieu de faire frire la morue, on peut la faire cuire 1 minute dans l\u2019eau bouillante.<\/li>\n<li>(1) Les tomates peuvent \u00eatre en conserve, 1 petite bo\u00eete de 400 g suffira. Dans ce cas, les passer au mixeur et tamiser pour faire un coulis.<br \/>\nLe sel doit toujours s\u2019ajouter \u00e0 la fin, car la morue peut \u00eatre sal\u00e9e.<\/li>\n<li>(2) En Espagne, on utilise des poivrons s\u00e9ch\u00e9s (ou des <a href=\"https:\/\/fr.wikipedia.org\/wiki\/Nyora\">nyoras<\/a>) et du piment rouge \u00e0 la place du piment d\u2019Espelette. Je les ai substitu\u00e9s par du piment d\u2019Espelette, car les go\u00fbts se ressemblent un peu et le r\u00e9sultat est acceptable. N\u00e9anmoins, les nyoras sont facilement trouvables dans les \u00e9piceries espagnoles. Si vous voulez les ajouter, il faut les hydrater en suivant les instructions du fabricant, puis les ouvrir et retirer leur chair que sera ce que l\u2019on ajoute \u00e0 la fondue de poivrons et tomates. Sinon, on les trouve \u00e9galement sous la forme de p\u00e2te pr\u00eate \u00e0 l\u2019usage.<\/li>\n<li>Les poivrons de piquillo trouvent facilement dans les supermarch\u00e9s en France, soit dans le rayon des conserves, soit celui des produits du monde.<\/li>\n<li>Si vous voulez plus de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/piquillos\"><strong>recettes avec des poivrons de piquillo<\/strong><\/a>, je vous laisse ici le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/04\/poulet-aux-poivrons-del-piquillo.html\">poulet aux poivrons de piquillo<\/a><\/strong> ou les <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/piquillos\">c\u00f4tes de porc aux piquillos et confit d\u2019oignon<\/a><\/strong>.<\/li>\n<li>Sur le blog vous trouver plus de <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/morue\">recettes de morue<\/a><\/strong>, telles que le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/bacalhau-a-bras.html\"><strong><em>bacalhau \u00e0 bras<\/em><\/strong><\/a>, le plat de morue typique portugais, une d\u00e9licieuse <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/04\/omelette-a-la-morue-et-oignon-nouveau.html\"><strong>omelette de morue fa\u00e7on tortilla espagnole<\/strong><\/a> ou ce <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/riz-a-la-morue-cuisine-espagnole.html\">riz \u00e0 la morue<\/a><\/strong> qui est \u00e0 \u201ctomber par terre\u00a0\u00bb.<\/li>\n<li><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer la morue \u00e0 l&rsquo;ajoarriero (bacalao al ajoarriero). Recette facile. Un plat typique espagnol de morue, ail, poivron et tomate. D\u00e9licieux !<\/p>\n","protected":false},"author":1,"featured_media":6486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"morue \u00e0 l\u2019ajoarriero","_yoast_wpseo_metadesc":"Comment pr\u00e9parer la morue \u00e0 l'ajoarriero (bacalao al ajoarriero). Recette facile. Un plat typique espagnol de morue, ail, poivron et tomate. D\u00e9licieux !","footnotes":""},"categories":[1049,20,843],"tags":[94,815,837,1071],"class_list":["post-6480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espagnole","category-recette","category-poisson-et-fruits-de-mer","tag-morue","tag-piquillos","tag-ail","tag-espagnole"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de morue \u00e0 l\u2019ajoarriero aux poivrons de piquillo (cuisine espagnole)<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer la morue \u00e0 l&#039;ajoarriero (bacalao al ajoarriero). Recette facile. Un plat typique espagnol de morue, ail, poivron et tomate. 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