Ajoarriero

Ajoarriero is a traditional dish originating from the Basque Country and Navarre. It consists of shredded salt cod that's combined with chopped ingredients such as tomatoes, garlic, onions, red and green peppers, hot peppers, and potatoes. In the past, the dish was cooked in a clay pot over a fire, and the preparation was a communal affair in which the amount of garlic depended on the number of diners.

In some regions, people added crab or beaten eggs to the dish. Nowadays, ajoarriero is traditionally served in an earthenware dish, and it's often garnished with parsley on top.