Potaje de Garbanzos con Bacalao – Spain’s Classic Stew

Ingredients

• 2 tbsp extra virgin olive oil (30 ml)
• 1 small onion
• 4 cloves garlic
• 1 celery stick
• 2 carrots
• 1 tsp sweet smoked Spanish paprika (2.50 )
• 1/2 tsp ground cumin (1.25 grams)
• 2 tomatoes
• 2 cans chickpeas (15.5 oz / 440 grams each)
• 3 cups vegetable broth (720 ml)
• 1/4 tsp saffron threads (.17 grams)
• 1 bay leaf
• handful fresh bagged spinach
• sea salt & black pepper
• 1/4 cup extra virgin olive oil (60 ml)
• 1 cod fillet (8 oz / 225 grams)
• 1/2 cup all purpose flour (60 grams)
• 1 large egg
• 1/3 cup beer (90 ml)
• 1 small onion
• 2 cloves garlic
• 2 tbsp chopped parsley (8 grams)
• sea salt & black pepper

Instructions

1. 1

   Fill a small sauce pan half ways with water, season generously with sea salt and heat with a high heat, when it comes to a boil, add in the cod fillet and lower to a low-medium heat, cook for 6 to 7 minutes or until just cooked through, then drain into a colander and set aside.

2. 2

   In the meantime, heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

3. 3

   While the oil is heating, finely chop 1 small onion, roughly chop 4 cloves of garlic, thinly slice 1 celery stick and cut 2 carrots (peeled) into small bite-size pieces

4. 4

   Add the cut vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and ground cumin, quickly mix together, then add in two tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

5. 5

   Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the canned chickpeas (drained & rinsed), the vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil place a lid on the pan and lower to a low-medium heat

6. 6

   While the stew is simmering make the cod fritters, add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk everything together until you get a creamy batter, then add in 1 small onion finely chopped, 2 cloves garlic finely chopped, the chopped parsley and season with sea salt & black pepper, mix together

7. 7

   Roughly chop the cod fillet we boiled earlier, add into the batter and give it one final mix

8. 8

   Heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil.

9. 9

   After a couple of minutes, add in small spoonfuls of the batter, making sure all the fritters are in a single layer and evenly spaced out, fry for 3 minutes per side or until golden fried, then transfer into a dish with paper towels

10. 10

    After simmering the stew for about 20 minutes remove the lid, add in the spinach and mix until lightly wilted, remove from the heat

11. 11

    Transfer the stew into serving dishes and top off with a couple of the cod fritters, enjoy!