Spanish · Dinner
Spanish Salt Cod and Chickpea Soup Stew
A Spanish stew of desalted salt cod simmered with chickpeas, tomato, onion, garlic and smoked paprika in a saffron-tinted fish broth. Rustic and coastal in character, it draws on Iberian bacalao traditions and is ladled into bowls with parsley and olive oil.
$7
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
486Calories
39.8gProtein
21.3gFat
34.6gCarbs
5.9gSugar
8.1gFiber
2980mgSodium
110mgChol
3.4gSat Fat
950mgPotassium
140mgCalcium
4.3mgIron
3.8mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the salt cod chunks under cold water, pat dry and set aside. Finely chop the onion and tomato; thinly slice the garlic.
2
Heat the olive oil in a medium pot over medium-low heat, sweat the onion and garlic 5 minutes until soft and translucent.
3
Stir in the tomato and smoked paprika, cook over medium heat 4 minutes until the raw tomato smell fades and the mixture darkens.
4
Pour in the fish stock and add the crumbled saffron, bay leaf and chickpeas. Bring to a gentle simmer and cook 10 minutes uncovered.
5
Nestle the salt cod chunks into the simmering broth and poach over medium-low heat 8 minutes until the fish flakes easily with a fork.
6
Remove the bay leaf, stir in the parsley and ladle the stew into a bowl. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted and cut into chunks
- 1 1/2 cup130g, about half a 15.5 oz can, drained cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup180g tomato
- 2 tsp2 tsp smoked paprika
- 1/4 tsp1/4 tsp saffron threads
- 1 1/2 cup360ml fish stock
- 4 tbsp60ml olive oil
- 22 small bay leaf
- 2 tbsp2 tbsp parsley
