Spanish Cod Stew
Fresh cod, chickpeas, spinach, and hard-boiled eggs in a tomato broth seasoned with sweet and hot smoked paprika. The vegetables are blended before the fish is added, creating a smooth base around the chickpeas and cod.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- ½ teaspoon salt
- 1 red bell pepper diced
- 2 carrots diced
- 1 leek sliced
- 2 garlic cloves minced
- 1 tablespoon sweet smoked paprika
- 1 tablespoon hot smoked paprika
- 2 bay leaves
- 2 tomatoes chopped
- 1 tablespoon flour
- 950 ml fish broth divided
- 250 g spinach
- 2 cans chickpeas 15 oz (425 g) each before draining; drained and rinsed, approximately 17 oz (480–500 g) drained total
- 500 g fresh cod cut into pieces
- 6 hard-boiled eggs sliced
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the finely chopped 1 medium onion and ½ teaspoon salt. Sauté for 4 minutes, until softened.
- Add 1 red bell pepper, diced, and cook for 3 minutes. Stir in 2 carrots, diced, and cook for 2 minutes, then add 1 leek, sliced, and cook for another 2 minutes. Add 2 garlic cloves, minced, and cook for 1 minute, until fragrant.
- Stir in 1 tablespoon sweet smoked paprika, 1 tablespoon hot smoked paprika, and 2 bay leaves. Cook for 30 seconds, then add 2 tomatoes, chopped, and cook for 5 minutes. Stir in 1 tablespoon flour and cook for 2 minutes, stirring constantly.
- Pour in 475 ml Fish Broth. Bring to a gentle simmer and cook for 15 minutes.
- Remove both bay leaves. Blend the vegetable mixture with an immersion blender until smooth. Return the bay leaves to the pot and stir in the remaining 475 ml Fish Broth.
- Add 250 g spinach and cook for 3 minutes, until wilted. Stir in the drained and rinsed chickpeas from both cans.
- Gently place 500 g fresh cod pieces into the stew. Cook over low heat for approximately 8 minutes, until the fish is opaque and flakes easily. Check the thickest piece for doneness; a food thermometer should read 63 °C. Avoid vigorous stirring.
- Divide the stew among six bowls and serve hot with the sliced hard-boiled eggs arranged on top.
Notes
Chickpea weight: Use two 15 oz (425 g) cans, weighed before draining. After draining and rinsing, you should have approximately 17 oz (480–500 g) chickpeas in total.
Already-cooked eggs: Have the hard-boiled eggs ready before starting. The recipe’s preparation and total times do not include boiling or cooling them.
Fresh, not salted cod: This recipe uses fresh cod. Salted cod requires desalting beforehand and should not be added directly using these instructions.
Storing leftovers: Refrigerate in an airtight container for up to 2 days. Reheat gently on the stove until thoroughly hot, handling the fish carefully to keep the pieces intact.
Nutrition
Calories: 255kcal | Carbohydrates: 15g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 222mg | Sodium: 985mg | Potassium: 957mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10294IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 3mg
