Spain's BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao (2024)

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FOR THE STEW

• 2tbspextra virgin olive oil30 ml
• 1smallonion
• 4clovesgarlic
• 1celery stick
• 2carrots
• 1tspsweet smoked Spanish paprika2.50 grams
• 1/2tspground cumin1.25 grams
• 2tomatoes
• 2canschickpeas15.5 oz / 440 grams each
• 3cupsvegetable broth720 ml
• 1/4tspsaffron threads.17 grams
• 1bay leaf
• handfulfresh bagged spinach
• sea salt & black pepper

FOR THE COD FRITTERS

• 1/4cupextra virgin olive oil60 ml
• 1cod fillet8 oz / 225 grams
• 1/2cupall purpose flour60 grams
• 1largeegg
• 1/3cupbeer90 ml
• 1small onion
• 2clovesgarlic
• 2tbspchopped parsley8 grams
• sea salt & black pepper

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

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

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

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

Nutrition Facts

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

Amount Per Serving

Calories 563Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 17g

Cholesterol 71mg24%

Sodium 980mg43%

Potassium 932mg27%

Carbohydrates 55g18%

Fiber 13g54%

Sugar 6g7%

Protein 27g54%

Vitamin A 6156IU123%

Vitamin C 18mg22%

Calcium 136mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.