Spanish Easter chickpea and cod stew
Spanish cuisine · Spain on a Fork · ♥ 902 likes · 18.9K views · 8 min video
No ratings yet
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole eggs
- cold water
Put the eggs in a saucepan, cover with cold water by a little over half an inch and heat on high.
Once it comes to a boil, cover the saucepan, turn off the heat and let the eggs sit 11 to 12 minutes for hard boiled eggs.
- 30 ml extra virgin olive oil
- 1 whole onion
- 4 cloves garlic
- 1 whole green bell pepper
Finely chop the onion, roughly chop the garlic and finely chop the green bell pepper.
- 2½ g sweet smoked Spanish paprika
After 3 to 4 minutes, when lightly sauteed and the onion is translucent, add the paprika and mix quickly so it coats the vegetables.
- 115 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix and simmer without stirring.
- 2 can chickpeas
Drain the two cans of chickpeas in a colander and rinse under cold running water.
- 720 ml fish broth
- 1 whole bay leaf
After about four minutes, when the grated tomato has slightly thickened, add the drained chickpeas, the fish broth and the bay leaf, raise to high heat, mix and bring to a boil.
- 2 whole cod fillets
- sea salt
- freshly cracked black pepper
Pat the cod fillets dry on paper towels, season with sea salt and black pepper and cut into small bite sized pieces.
Remove the lid, add the pieces of cod and mix gently so they are incorporated.
Remove the lid, add the chopped spinach and mix gently until it is lightly wilted, taking care not to break up the cod.
Remove from the heat, transfer to a shallow bowl and garnish with the hard boiled eggs.
Serving and tasting