Cod stew, Easter special

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.

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Cod stew, Easter special

The Virgin ... what a wonderful dish is this cod stew (or waking ... depending on your level of devotion). Easter offers gastronomic gems like this delicious and very complete recipe. There is a first time for everything, so I explain it to you step by step so that, even if you don't know how to fry an egg, you will be able to make your grandmother cry with this wonder.

Author Hannah mitchell

Kitchen: Traditional

Recipe type: Soups

Rations: 4

Preparation time:  12 hours

Cooking time:  30m

Total time:  12 h 30 min

Ingredients

Long live the virgin

• 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

Preparation

SOAKING IT KNOWS BETTER!

1. We soak the chickpeas the night before. You will notice that they get chubbier and obviously go soft.
2. We drain the chickpeas and put them in a pot with a liter of water (aká 4 glasses).
3. Peel the onions and remove the outer skin from the head of garlic
4. 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.

While the chickpeas are cooking, we go for a pan because the "sofrito time" arrives. We chop the onion that we have reserved very fine, we peel a couple of garlic cloves that we have on hand and we do the same (we chop them very finely).

1. 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.
2. When the onion has poached (is transparent) add the garlic.
3. Meanwhile, we peel the tomatoes and chop them as we have done with the onion and garlic.
4. 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.
5. Add the spinach to the pan and sauté for a couple of minutes. We remove from the heat and reserve.

We return to focus on the pot

1. 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).
2. Add to the chickpeas the sauce that we have previously reserved, all in the same pot in which we have cooked the chickpeas.
3. We stir and add little by little part of the water from the cooking of the chickpeas.
4. We put the fire at medium power and add the cumin and the flaked cod.
5. 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.
6. We tested the salt point ... and ... THE VIRGIN ... WHAT HOLY WEEK STEW

Nutritional information per serving

Calories: 292

3.5.3226