This is ajobacalao, one of the most curious recipes from the province of Málaga during Lent.

In the traditional cuisine of the province of Málaga, there are recipes that have endured over time thanks to their authentic flavor and cultural roots. One such dish is ajobacalao, also known as ajocolorao or ajoporro, a typical dish from Vélez-Málaga that is part of the Lent cuisine. This simple yet nuanced preparation originated from the need to make use of basic ingredients during times of scarcity, becoming a culinary reference in the Axarquía region.

The Ingredients

The preparation of ajobacalao requires simple ingredients, but it is essential to follow a meticulous process to achieve the characteristic texture and flavor. The main ingredients are:

• 2/5 kilos of settled bread crumbs
• 2 kilos of salted cod
• 6 tablespoons of sweet paprika
• 1 liter of extra virgin olive oil
• 1 head of garlic
• 6 chili peppers
• Juice of two lemons

How to make ajobacalao?

The first step is to desalt the cod, a process that can take up to three days, changing the water several times a day to remove the excess salt. Once desalted, it is boiled and shredded into small pieces.

In parallel, the garlic, chili peppers, and lemon juice are ground into a flavor-intense paste. The bread crumbs are moistened with the cod cooking water and mixed with the paprika, allowing it to rest for a few minutes so the flavor integrates without the paprika being raw.

Then, the extra virgin olive oil is added in a steady stream while continuously stirring the mixture in the same direction, promoting the emulsion of the ingredients. Midway through the process, the garlic and chili pepper paste is added, and finally the shredded cod. The mixture must be worked until it becomes a homogeneous paste, with a characteristic orange color.

From a homemade recipe to a commercial product, a Lenten classic

Although ajobacalao has traditionally been a homemade dish, it is now available in various establishments in Vélez-Málaga and some in the capital and other municipalities. Companies like Lujo del Paladar have committed to its production and packaged distribution, allowing this delicacy to cross borders and reach other parts of the province. Likewise, local butchers such as Hermanos Chicano or El Asador also produce their own artisanal version, keeping the tradition alive.

Today, ajobacalao is an essential part of the gastronomy of Axarquía and a symbol of Vélez-Málaga's culinary identity. Its blend of flavors and versatility have made it one of the most appreciated spreadable creams in the province of Málaga, noted not only for its historical value but also for its ability to adapt to contemporary cuisine.