Chickpea and cod stew with cod fritters

Fill a saucepan halfway with water, season generously with sea salt and heat on high.

Once boiling, add the cod filet, lower to low-medium and simmer 6 to 7 minutes, until just cooked through.

Remove from the heat and drain the cod in a colander.

Heat a stock pot on medium with 2 tablespoons of extra virgin olive oil.

Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrots into small bite-sized pieces.

Add the vegetables to the pot and mix to coat them in the oil, stirring continuously so they sauté evenly, 3 to 4 minutes.

Add the smoked paprika and ground cumin and mix quickly to coat the vegetables.

Add the tomato sauce, season with sea salt and freshly cracked black pepper, mix and simmer about 3 minutes until slightly thickened.

Drain and rinse the chickpeas and add them to the pot.

Add the vegetable broth, saffron threads and bay leaf, turn to high and mix gently.

Once boiling, cover, lower to low-medium and simmer about 20 minutes.

Put the flour in a large bowl and make a well in the middle.

Crack in the egg and whisk, then add the beer and whisk to a creamy batter.

Mix the chopped onion, garlic and parsley into the batter and season with sea salt and black pepper.

Roughly chop the poached cod, add it to the batter and mix.

Heat a large fry pan on medium with a quarter cup of extra virgin olive oil.

Add small spoonfuls of batter, evenly spaced in a single layer, and fry about three minutes per side until golden all around.

Transfer the fritters to a dish lined with paper towels.

Remove the lid from the stew, add a handful of spinach and mix 15 to 20 seconds until lightly wilted.

Take the pot off the heat, transfer the stew to a shallow bowl, top with the cod fritters and fresh parsley.