It is said, it is commented ... that succumbing to the charms of meat during Easter... it is sin. Does the world end without a good steak? Do not! Praise the Lord for allowing us to delve into the unexplored universe of the greediness until I find one biblical recipe: The cod stew (or waking).
This humble blogger kneels before you to encourage you to enjoy #slowcoocking. It may be too much for you to include an Easter bolt on your Spotify list while you are preparing this dish ... but that's where I drop it. Take advantage of the "halftime" for the last spoonfuls of the year ... you deserve it, AND YOU KNOW IT.
- 300 grams of dried chickpeas without soaking
- 300 grams of desalted cod
- 300 grams of fresh spinach
- 2 onions
- 2 large tomatoes
- 2 medium onions
- 1 head of garlic
- 4 tablespoons olive oil
- 1 teaspoon of sweet paprika
- 1 teaspoon ground cumin
- 2 Bay leaves
- shawl
- water
- We soak the chickpeas the night before. You will notice that they get chubbier and obviously go soft.
- We drain the chickpeas and put them in a pot with a liter of water (aká 4 glasses).
- Peel the onions and remove the outer skin from the head of garlic
- In love and company, we put ONE onion, the head of garlic and the bay leaf in the pot and let them "dance in the water" over medium-high heat.
- Heat 4 tablespoons of olive oil in a large frying pan and aromatize it with a bay leaf (aká, we put the leaf with the oil and let it heat). Once it is hot, we add the onion.
- When the onion has poached (is transparent) add the garlic.
- Meanwhile, we peel the tomatoes and chop them as we have done with the onion and garlic.
- When the garlic and onion are golden brown, add the chopped tomato with a tablespoon of sweet paprika and let it sauté for 10 minutes.
- Add the spinach to the pan and sauté for a couple of minutes. We remove from the heat and reserve.
- We taste a chickpea from the pot ... and if it is tender ... it is the perfect time to remove the onion and the head of garlic and drain the chickpeas (saving the water).
- Add to the chickpeas the sauce that we have previously reserved, all in the same pot in which we have cooked the chickpeas.
- We stir and add little by little part of the water from the cooking of the chickpeas.
- We put the fire at medium power and add the cumin and the flaked cod.
- Since the cod cooks very quickly, we leave the pot on the fire for 5-10 more minutes (moving it around the handles with circular movements from time to time) and turn off the heat.
- We tested the salt point ... and ... THE VIRGIN ... WHAT HOLY WEEK STEW
It is possible that it will be done in several places but in my house it has always been done at this time, in Catalonia. We complete it with hard-boiled eggs cut into quarters.