Spain's BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Poach the cod fillet in a small pan of well-salted boiling water: once boiling, add the fillet, lower to low-medium heat and cook 6–7 minutes until just cooked through. Drain and set aside.
2. Heat 2 tbsp (30 ml) extra virgin olive oil in a stockpot over medium heat.
3. Finely chop 1 small onion, roughly chop 4 garlic cloves, thinly slice 1 celery stick and cut 2 peeled carrots into small bite-size pieces.
4. Add the vegetables to the pot and stir constantly. After 3–4 minutes, when lightly sautéed, add the paprika and cumin and stir quickly.
5. Add the 2 finely grated tomatoes, season with sea salt and black pepper, and simmer until slightly thickened, about 3–4 minutes.
6. Add the drained chickpeas, vegetable broth, saffron and bay leaf. Bring to a high heat, stir gently, then once boiling cover and lower to low-medium heat.
7. Make the batter: put the flour in a large bowl and make a well. Crack in the egg and whisk, then whisk in the beer until creamy. Add the finely chopped small onion, finely chopped garlic and parsley, season with salt and pepper, and mix.
8. Roughly chop the poached cod and fold it into the batter.
9. Heat 1/4 cup (60 ml) extra virgin olive oil in a frying pan over medium heat. After a couple of minutes, drop in small spoonfuls of batter in a single, evenly spaced layer. Fry 3 minutes per side until golden, then drain on paper towels.
10. After the stew has simmered for about 20 minutes, remove the lid, stir in the spinach until lightly wilted, and take off the heat.
11. Serve the stew in bowls topped with a couple of cod fritters.

Summarized from Spain on a Fork's video. Watch it for the details.

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