Summary: Cod stew with chickpeas and spinach is the quintessential Lenten dish throughout Spain. A hearty, nutritious stew with a depth of flavor that comes from desalinated cod. This recipe includes exact timings, the trick of the final refrito, and how to get a thick and flavorful broth without artificial thickeners.
Contents
Lenten Stew
During Lent, Catholic tradition prohibits meat on Fridays. Salted cod, preserved and available inland in Spain, was the natural substitute. Cod stew with chickpeas and spinach embodies this history: three humble ingredients that together create something extraordinary.
Ingredients for 6 servings
| Ingredient | Quantity |
|---|---|
| Chickpeas (dried or cooked) | 400g dried / 800g cooked |
| Desalted cod in pieces | 600g |
| Fresh or frozen spinach | 400g |
| Large onion | 1 |
| Crushed tomato | 200g |
| Sweet paprika | 1 teaspoon |
| Garlic | 4 cloves |
| Bay leaf | 2 leaves |
| EVOO | 4 tablespoons |
Step-by-step recipe
- Chickpeas: If using dried, soak for 12 hours and cook for 45-60 min with bay leaf. If using canned, drain and set aside.
- Sofrito: Sauté the chopped onion in EVOO for 10 min. Add the garlic and paprika for 1 more min. Incorporate the tomato and reduce for 8-10 min.
- Combine: Add the chickpeas to the sofrito. Cover with water (or vegetable broth). Cook for 20 min over medium heat.
- Spinach: Add the spinach. Cook for 5 more min.
- Cod: Add the cod pieces in the last 6-8 min. The cod should not boil vigorously — just poach in the hot broth.
- The final refrito: See next section. It's the secret.
The final refrito: the secret to the stew
The refrito is what differentiates a mediocre stew from an extraordinary one. In a small frying pan, heat 3 tablespoons of EVOO over high heat. Add 3 sliced garlic cloves and fry until golden and crispy (30-45 seconds). Add a teaspoon of smoked paprika, remove from heat, and pour everything over the stew. Stir and turn off the heat. The oil with fried garlic and paprika integrates into the broth, creating layers of flavor you can't get otherwise.
Bacalalo — Desalted cod for stew
Cod with the perfect amount of salt. No soaking required. Ready for Lenten stew or any other stew.
View products →Regional variations
| Region | Main difference |
|---|---|
| Madrid style | With grated hard-boiled egg on top |
| Andalusian style | With broad beans or green beans instead of chickpeas |
| Castilian style | With chopped stale bread to thicken |
| Galician style | With turnip greens instead of spinach |
Frequently asked questions
Can I make the stew with dried cod?
Yes, but you need to desalt it 24-36 hours beforehand, changing the water 3-4 times. Ready-to-use desalted cod is much more convenient, and the result is identical.
Does the stew taste better the next day?
Much better. The flavors integrate during resting. The stew on the next day, reheated over low heat, is always better than freshly made.
How to thicken the broth if it's too thin?
Mash some chickpeas with a fork and add them to the broth. It thickens naturally without flour. You can also remove a cup of chickpeas, mash them, and add them back in.
More stews: Cod Marmitako | Baked Cod with Vegetables
