SALT COD, POTATO AND CHICKPEA STEW
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
- The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
- Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
- Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams
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Kaelhani Rodriguez
[email protected]This stew is a great way to warm up on a cold winter day. The flavors are rich and hearty, and the stew is very filling. I will definitely be making this again.
Saffyre Austin
[email protected]I made this stew in my slow cooker, and it was ready when I got home from work. The meat was fall-apart tender, and the vegetables were cooked to perfection. I will definitely be making this again.
Kanok Kumar
[email protected]This stew was a bit too thick for my taste, but I was able to thin it out by adding some water. It was still very flavorful, and I enjoyed it.
Md Soikot
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The chickpeas were cooked perfectly, and they added a nice bit of texture to the stew.
Jermaine Braithwaite
[email protected]This stew is a great way to use up leftovers. I used some leftover chicken and vegetables, and it was delicious! The stew was very flavorful, and I will definitely be making it again.
Amir ghouri
[email protected]I used a different type of fish for this stew, and it turned out great! The stew was still very flavorful, and the fish cooked perfectly.
Matsiliso Moyo
[email protected]I added some chopped carrots and celery to this stew, and it was delicious! The vegetables added a nice bit of crunch and flavor to the stew.
Jam Saddam
[email protected]I made this stew with some leftover chicken, and it was delicious! The chicken was very tender, and the stew was very flavorful. I will definitely be making this again.
Kalle KJ
[email protected]This stew was a bit too salty for my taste, but I was able to fix it by adding some water. It was still very flavorful, and I enjoyed it.
SandraNgaletsane Shayi
[email protected]I'm not a big fan of stews, but this one changed my mind. The flavors were amazing, and the stew was very hearty. I will definitely be making this again.
Kgf Moazzam
[email protected]This stew is a great way to warm up on a cold winter day. The flavors are rich and hearty, and the stew is very filling. I will definitely be making this again.
Michael Onstott
[email protected]I made this stew in my Instant Pot, and it was ready in no time. The meat was cooked perfectly, and the vegetables were still crisp. I will definitely be making this again.
Rahul Chauhan
[email protected]I used frozen cod for this stew, and it worked out great. The stew was still very flavorful, and the fish cooked perfectly.
Precious onyenwe
[email protected]This stew was a little too spicy for my taste, but I was able to tone it down by adding some plain yogurt. It was still very flavorful, and I enjoyed it.
Larry Bland
[email protected]I added some chopped kale to this stew, and it was delicious! The kale added a nice bit of bitterness that balanced out the richness of the stew.
Nick Shaffer
[email protected]I made this stew in my slow cooker, and it turned out perfectly. The meat was fall-apart tender, and the vegetables were cooked to perfection. I will definitely be making this again.
Md Jalal sikdar
[email protected]This was a great way to use up some leftover cod. The stew was easy to make and very flavorful. I served it with some crusty bread, and it was a hit with my family.
Clarizza mae Corpuz
[email protected]I'm not a huge fan of cod, but I really enjoyed this stew. The potatoes and chickpeas were cooked perfectly, and the broth was very flavorful. I would definitely make this again, even with a different type of fish.
Ruth Gichuru
[email protected]This stew was absolutely delicious! The flavors of the cod, potatoes, and chickpeas blended together perfectly, and the broth was so flavorful. I will definitely be making this again.